Ingredients

The following ingredients have 4 Servings
  • 1/2 cup dairy free/vegan butter, softened ((we like the avocado oil or olive oil Country Crock Plant Butter sticks))
  • 1/2 cup unbleached cane sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 ¼ cups + 3 Tablespoons gluten free all purpose flour ((we used King Arthur Flour gluten free one-to-one blend))
  • 1/4 cup cocoa powder
  • 1/4 cup rice milk (or other dairy free milk)
  • 1/2 cup allergy friendly white chocolate chips ((we use Nestle Simply Delicious semi-sweet chips))

Instruction

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, cream together the dairy free butter, sugar, brown sugar, vanilla, and baking soda.
  • Add the all purpose gluten free flour, cocoa powder, and the rice milk to the butter mixture and cream again until mixed thoroughly.
  • Add the chocolate chips to the cookie dough and mix again until evenly distributed.
  • Scoop cookie dough out with a spoon and drop on the cookie sheet by teaspoonfuls about 2 inches apart.
  • Bake for 10-11 minutes for cookies that are chewy in the middle, or bake for 12-13 minutes for cookies that are crispy all over.
  • Allow to cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
  • Store in an airtight container at room temperature for 3-4 days (if they last that long!) or freeze them.