Ingredients :
- 2 1/4 cups gluten-free flour (or reg flour)
- 1/4 tsp xanthum gum (if using reg flour, don't need this ingredient)(if your gluten-free flour mixture already includes xanthum gum, you don't need to add more)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 3/4 cup sugar substitute, such as splenda (or granulated sugar)
- 3/4 cup coconut sugar or brown sugar
- 1 tsp vanilla
- 2 eggs or equivalent of egg substitute
- 12 oz semi-sweet chocolate chips
Method :
- Preheat oven to 375 degrees.
- In med bowl, stir together flour, xanthum gum, baking soda, & salt. Set aside.
- In large bowl, beat butter, sugar substitute, coconut sugar, & vanilla until creamy. Add eggs, beat well. Gradually add flour mixture, beating well. Stir in chocolate chips.
- Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8-10 minutes or until lightly browned.
- Cool completely before storing in airtight container.
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