Ingredients

The following ingredients have 15 Servings
  • 2/3 cup vegan buttery spread
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 Tablespoons maple syrup
  • 1/4 cup mashed banana (or unsweetened applesauce)
  • 1 1/2 teaspoons vanilla extract
  • 2 1/8 cups gluten free flour blend (I've used Namaste, Living Now Foods, and Enjoy Life successfully)
  • 3/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups dairy free chocolate chips

Instruction

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • Cream the buttery spread and sugars in a large bowl. Add the mashed banana, maple syrup, and vanilla extract and mix on medium speed until combined.
  • Add the flour, baking soda, baking powder, and salt. Mix until combined.
  • Stir in the dairy free chocolate chips.
  • Drop rounded tablespoons of the dough on the cookie sheet, leaving about an inch between each cookie. Bake at 350 degrees F for 10 minutes. They will look a little bit underdone, but will cook a little bit more as they cool on the cookie sheet.
  • Repeat step 5 with remaining dough.
  • If you are going to freeze the dough, just drop rounded tablespoons of dough on the cookie sheet and stick it in the freezer for a couple of hours. Once firm, put the dough balls in a freezer bag and store in the freezer until it's time to bake them. When you want to bake them, bake at 350 degrees for 11-13 minutes.