Ingredients
- 1/2 cup Butter Unsalted, Soft, vegan butter stick will work too
- 1/3 cup Classic Monkfruit Sweetener with Erythritol - Lakanto, Or organic cane sugar
- 2/3 cup Brown Monkfruit Sweetener - Lakanto Or brown sugar, or coconut sugar
- 1 whole Egg
- 2 tsp Pure Vanilla Extract
- 1 1/2 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Powder
- 1 cup Dark Chocolate Chips
- 2 Tbsp Sprinkles
Instructions
- Best butter with sugars with standing or hand electric mixer
- Add egg & vanilla and beat until smooth
- Add dry ingredients and beat again
- Fold in chocolate chips and sprinkles
- Roll into balls, place on parchment paper, and refrigerate for 2 hours
- Bake at 350 for 12-14 minutes
- Right out of the oven use a circular cookie cutter to swirl the cookie within to regain that perfect circle cookie shape
- Can sprinkle a few extra chocolate chips on top while still hot
- Sprinkle with flakey sea salt
- Allow to cool several minutes, then carefully move to cooling rack
- They'll be soft, but will firm a bit once cooled
Notes
These cookies can be made large or small. I made larger ones, yielding 12 cookies, but can make about 20 if rolling into smaller balls of dough