So easy to make, gluten-free, egg-free and only 5 ingredients!
Ingredients
1 cup coconut palm sugar
1 cup butter (salted), room temp
1 tsp vanilla
2 cups gluten-free all purpose flour blend
¾ cup stevia chocolate chips (I used Krisda, could also use Lily's, or sub for dark chocolate chips)
Instructions
Preheat your oven to 350 degrees.
Beat together the butter and coconut palm sugar together for 3-4 minutes, stopping to scrape the sides a couple times (I used my stand mixer, could also use an egg beater or electric hand mixer with whisk attachment). Make sure you beat it for at least 3 minutes - important.
The coconut sugar/butter mixture will become very light and fluffy and lighten a lot in color.
After its done being beaten, add the vanilla and beat a little more until mixed.
Stir in the flour until combined.
Fold in your chocolate chips.
Line your cookie sheet with parchment paper on the bottom (I used a 9x13 pan with sides, a 10x15 jelly roll pan would also work).
Press the dough into your cookie sheet, trying to ensure its evenly distributed.
Bake for 25 mins or so. It will still be soft to the touch, but browned around the edges.
Allow to cool completely, and cut into 24 bars.
Store in an airtight container to store.
Notes
Would freeze well too.
Nutrition
Serving size: 1 cookie Calories: 170 Fat: 10 g Carbs: 22 g Sugar: 8 g Sodium: 68 mg Fiber: 3.5 g Protein: 1.3 g
Recipe by Busy But Healthy at https://busybuthealthy.com/chocolate-chip-slab-cookies/