These chewy egg free chocolate chip cookies are filled with chocolate chips for a truly decadent treat! Everyone loves this vegan and gluten free recipe.
Put the gluten free flour blend, salt, baking soda, and cornstarch in a large bowl and whisk together.
Scoop the dough into balls about 2" in diameter. Place the balls on the cookie sheet and flatten slightly with your hand.
*If you are not gluten free, all purpose flour or wheat flour will work well here!
Nutrition facts are for one large cookie.
This cookie dough can be frozen. Just scoop onto a cookie sheet, and freeze until firm. Then store dough balls in a freezer bag for up to three months. When you bake them from frozen, it may take slightly longer.
If you can't do applesauce, try mashed banana, or two flax seed egg replacers.