Twelve Days of Gluten Free Cookies | Dark Chocolate Chunk Eggnog Cookies (Day 1)

The 2018 Twelve Days of Gluten Free Cookies Campaign

Can you you believe it’s that time of the year again! Only twelve days until Christmas 2017. I swear the times seems to fly by, especially when you are having lots of fun or in my case putting in lots of long hours working, writing, blogging and being chronically ill 🙂

I promise to share all that’s been happening over the last few months with you very soon. Im the meantime, let’s kick off our 2018 Twelve Days of Gluten Free Cookies Campaign

Let’s Review

Every day for the next twelve days we will feature a gluten free cookie recipe. Many of them will be originals but a few will be pinterest favorites and a few tried and true classics featured here on the blog or in my personal recipe collection. As far as I’m concerned, cookies make life sweeter and better. I’ve blogged about my love of eating cookies (notably chocolate chip) and it’s my hope that you like, love, share, and most importantly bake the cookies that made this year’s countdown.

Dark Chocolate Chunk Eggnog Cookies

Ingredients

1 cup + 2 tablespoons gluten free all purpose flour

1/2 cup + 2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt + 1/4 teaspoon nutmeg
6 tablespoons earth balance
1/4 cup Silk “Nog”
1 egg yolk
1/2 teaspoon vanilla extract
1 cup Enjoylife Mega Chocolate Chunks

Preparation

1. Preheat oven to 300 degrees F. Line a baking sheet with a silpat
2. In a small bowl, whisk together the flour, baking powder and salt; set aside.
   Using an electric mixer, beat the earth balance and sugar on medium speed until light and fluffy, about 3 minutes.
3. Scrape the sides of the bowl and add the eggnog, egg yolk, vanilla extract and nutmeg; continue beating on medium speed until completely combined, about 2 minutes.
4. Reduce the mixer speed to low, add the dry ingredients and beat until just combined.
5. Using a rubber spatula, fold in the chocolate chunks.
6. Using a small or medium cookie scoop (1 or 2 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake from 20 to 25 minutes (longer for larger cookies), or until the edges are set and the centers spring back when touched lightly.
8. Remove from oven and, using a spatula, transfer the cookies to a wire rack to cool completely.

Photo credit: Brown Eyed Baker

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