We are cookie lovers. But we are always trying to find ways to clean up a recipe and make into something that is allergy-friendly and that we feel good serving our families and friends, while still being incredibly delicious! This is a cookie recipe we all crave and enjoy, and we hope you do too.
½ cup dairy free butter substitute, softened
½ cup packed light brown sugar
½ cup granulated sugar
1 TBS vanilla extract
1 large egg
1 cup rice flour
1/2 cup sweet rice flour
1 ½ tsp baking soda
1 ½- 2 cup ZEGO Cranberry Mix-Ins
¾ cup white or dark chocolate chips
1/ Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
2/ With an electric mixer, cream the butter substitute and both sugars together until smooth. Add the vanilla and egg, mixing well.
3/ Sift together flour and baking soda. Spoon the flour mixture gradually into the sugar mixture.
4/ Stir in the Mix-Ins and chocolate chips.
5/ Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart.
6/ Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.
7/ Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely.
What recipes have you made with ZEGO? We’d love to know and feature your creation! Email us at email@example.com.