Extra soft and cakey cookies packed with colorful sprinkles and white chocolate chips!
Course Dessert, Snack
Cuisine American
Keyword cookies, eggless, gluten free
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Chill Time 2 hourshrs
Total Time 2 hourshrs27 minutesmins
Servings 12cookies
Author Taleen Benson
Ingredients
1 ½cups (222g)gluten free flour blend
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
⅓cup (75g)unsalted butterroom temperature
½cup (100g)granulated sugar
½cup (112g)Greek yogurtroom temperature
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
½teaspoonvanilla extract
¼cup (42g)white chocolate chips
¼cup (45g)sprinkles
Instructions
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.
Notes
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.