Have you ever made cookies with a cake mix? Back in my gluten days, I made and ate a few of them. Not a crunchy cookie, not cake either but somewhere in between.
By mistake, I created a cookie that has the texture of a cake mix cookie. Except I didn’t use a cake mix. I can’t remember the last time I had a cake mix in the house. I’m not opposed to them, I just like scratch baking best right now. These were a happy surprise if you like a soft cookie with an almost cake-like crumb to it.
Because these are a soft cookie, they aren’t great for shipping as holiday gifts but are sure fun to share with the neighbors. Enjoy!
- 2 1/2 sticks Earth Balanace non-dairy butter substitute
- 2 cups coconut sugar
- 3 large eggs
- 2 teaspoon vanilla bean paste or vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 cups Johnna's favorite gluten-free flour blend
- 10 oz. Enjoy Life chocolate mini chips (a scant 1 1/2 cups)
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or a Silpat mat.
- In bowl of stand mixer fitted with standard blade, cream Earth Balance and coconut sugar together for approximately 2 minutes.
- Add eggs and vanilla, mixing until incorporated.
- In a smaller bowl, mix together dry ingredients.
- Add the dry ingredients to the wet in the electric mixer bowl 1/2 cup at a time, allowing each addition to incorporate before adding the next.
- Add the chocolate chips last, mixing just to distribute evenly in the batter.
- Scoop batter out in approximately 2 Tablespoon size mounds on baking sheet.
- Bake at 350 degrees for 10 to 11 minutes.
- Cool completely on a wire rack.