Small Batch Chocolate Chip Cookies (gluten & egg free)

This recipe is unique because it only makes 6 cookies.  Built in portion control!

Baking gluten free can be particular - so it really helps not to skip any steps. Set the butter out early to soften, let the chia seeds actually soak, and chill the dough before baking.

1/2 stick butter, softened 

1/4 cup sugar

1/2 tsp vanilla

2 Tbsp chia seeds soaked in 1/4 cup water, until fully absorbed (takes 5-10 min)

1/4 cup gluten free flour

1/4 cup oats

1/8 tsp each: baking soda, baking powder, salt

1 scoop collagen or protein powder

1/2 cup chocolate chips

• Preheat oven to 350, coat cookie sheet with oil or non-stick spray

• In a large bowl, combine wet ingredients: butter, sugar, vanilla and soaked chia seeds

• In a medium bowl combine GF flour, oats, baking soda, baking powder, salt and collagen powder

• Add dry ingredients to wet and stir to combine

• Add in chocolate chips

• Divide into 6 cookie balls and chill in fridge for 30 min or freezer for 10 min

• Cook for 15-17 min, until light golden brown

Trouble shooting: if it's too wet in the end, add more flour.  If it's too dry add a few tablespoons of milk or non dairy creamer. I've noticed gluten free baking tends to need more time to cook than traditional baking.