Chocolate Chip Cookies
Ingredients:
1 cup Bye Bye Grain flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¼ cup oil (neutral taste oil works best)
½ cup brown sugar
1 Tbsp. maple syrup
1 tsp. vanilla extract
1 egg yolk (at room temperature)
1 Tbsp. milk or milk substitute
½ cup + 1 Tbsp. chocolate chips
Directions:
1.In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2.Using an electric mixer, in a large bowl, mix the oil, brown sugar, and maple syrup until creamy and no brown sugar lumps remain (3-5 minutes). Add vanilla extract, egg yolk, and milk and combine well. Pour the flour mixture into the bowl and mix it on low speed. The dough will be thick. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the oil but do your best to combine them.
3.Cover the dough tightly and chill it in the refrigerator for 2-3 hours. The chilling process is important for less spreading.
4.Take the dough out of the refrigerator and allow it to soften at room temperature for about 15 minutes.
5.Preheat the oven to 350°F. Lined a cookie sheet with parchment paper or a silicone baking mat. Set aside.
6.Using a medium cookie scoop or Tablespoon measuring spoon, scoop the dough into the shape of a dome. Place 12 domes of dough onto the cookie sheet.
7.Bake the cookies for about 12 minutes or until the edges are browned. The center will look soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
This recipe yields 12 2.5-inch cookies.