Extra soft and cakey cookies packed with colorful sprinkles and white chocolate chips!
Course Dessert, Snack
Keyword cookies, eggless, gluten free
Prep Time 15mins
Cook Time 12mins
Chill Time 2hrs
Total Time 2hrs27mins
Author Taleen Benson
1 ½cups (222g)gluten free flour blend
1 ½teaspoonsbaking powder
⅓cup (75g)unsalted butterroom temperature
½cup (100g)granulated sugar
½cup (112g)Greek yogurtroom temperature
1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
¼cup (42g)white chocolate chips
In a small bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth. Add the yogurt, prepared egg replacer, and vanilla extract and mix until combined. Add dry ingredients to wet ingredients and mix on low speed until just incorporated. Gently stir in the white chocolate chips and sprinkles.
Scoop cookie dough onto a baking sheet lined with parchment paper. Chill in the refrigerator for at least 2 hours.
Preheat oven to 350°F. Bake for 12-14 minutes. Allow to cool completely on the baking sheet before serving.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
The finished cookies should be very soft and cakey in texture.