soft & chewy delicious white chocolate chip cookies
Petite Allergy Treats basic white blend
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, cream together the df butter, sugar, and brown sugar until smooth.
Add the vanilla extract and unsweetened applesauce, and mix until combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet, mixing until a dough forms.
Fold in the dairy free white choc chips.
Scoop onto baking sheet. Bake for 7-9 minutes or until bottom is slightly browned. Take out and let it sit for 5 min before transferring them to a wire rack.
Recipe Source: Chat GPT Artificial Intelligence
Anytime I can find a good vegan cookie recipe I'm excited because I LOVE raw cookie dough (technically you should bake the flour for a few min before you mix it into the dough if you plan to eat it raw). Rosie & I had a blast testing this recipe out together, and it sure was good! One of the things that makes it fun is it's so different than my other egg free cookie recipe, because the egg is replaced with applesauce instead of flaxseed meal. It tasted more like cookie dough, almost a hint of sugar cookie dough even. I love the ones with flaxseed, but it does give it a different nutty kind of taste.
They were easy to whip up, so I hope you try them & like them.
Ingredients
Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, cream together the df butter, sugar, and brown sugar until smooth.
Add the vanilla extract and unsweetened applesauce, and mix until combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet, mixing until a dough forms.
Fold in the dairy free white choc chips.
Scoop onto baking sheet. Bake for 7-9 minutes or until bottom is slightly browned. Take out and let it sit for 5 min before transferring them to a wire rack.