Ingredients
- 1 1/4 cups gluten-free flour with xanthan gum
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup unsalted butter softened to room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar (or coconut sugar) lightly packed
- 3 tablespoons neutral-flavored oil (I used avocado oil)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon milk of choice (I used unsweetened almond)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, using an electric hand-mixer, beat the butter and sugar until creamy and combined. You may need to use a spoon to press the butter and sugar together so that it combines smoothly.
- Add the oil, egg yolk, and vanilla and beat again.
- Add the flour mixture and milk and stir until combined. Stir in the chocolate chips.
- Form into 1-tablespoon sized balls and drop onto the prepared sheets.
- Freeze for 30 minutes.
- Bake for 14 to 15 minutes, or until the tops feel set. They won't get very brown, and they will feel soft but firm while cooling.
- Allow to cool for 10 mins on the sheet and then transfer to a wire rack.
- DEVOUR!
