Easy Gluten Free Chocolate Chip Cookies : when plans change unexpectedly

Well, today's post took a bit of a different direction. I had scheduled to feature a real wedding that was submitted to me via Two Bright Lights and I was showing up as the only one having accepted it so I was excited about an exclusive first feature. But, at 6 pm, the photographer emailed and asked if I could wait on posting it as she "was really wanting to put it in print publication". I have now removed it permanently from my schedule and since I was bummed I couldn't share it with you, I decided something sweet would be the best solution. So here, are my favorite gluten free chocolate chip cookies that are made without butter along with a cute way to send your guests home with cookies if making them for a party. {I should probably mention the following for my readers that don't already know . . . my 7 year old daughter is gluten-free and nut-free so I tend to turn many pinterest recipes into "safe" options that we can all enjoy with her.}

Easy Gluten Free Chocolate Chip Cookies without Butter

adapted from: the 20/10

Ingredients:
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups all-purpose gluten-free flour blend {I use Domata a lot lately}
1 egg
4 tbsp of sugar
1/2 cup of packed light brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
1 tsp vanilla extract
1/2 cup Enjoy Life mini chocolate chips {these are gluten + nut free}

Directions:
Preheat the oven to 350

1. In a bowl, sift together the baking soda, salt, and flour. Set aside.  

2. In a separate bowl, mix together the egg, both sugars, vegetable oil, applesauce, and vanilla extract until smooth.

3. Slowly add the mixed dry ingredients to the egg mixture and mix until the two are just blended. Then stir in the chocolate chips. I always end up using my hands here to be sure the chocolate chips are mixed in as the mini chips tend to stay on the bottom of the bowl.

4. Scoop out about a tablespoon of the dough and shape into rounds of about 1" and flatten in your hand before placing on your baking sheet {about 2" apart from each other}. I line mine with parchment paper for easy removal of the cookies.

5. Bake for around 10 minutes. Let cookies cool on the baking sheet for about 3 minutes before transferring them to a wire rack.

my personal notes for you:
I'm sure you could substitute other oils for the vegetable oil but I'm personally not able to use coconut oil as we have been told to avoid anything with coconut due to the nut allergy. These cookies can be a bit harder the next day - but a quick little run in the microwave not only softens them up, it makes them nice and warm again. Just like freshly made ones :)

Lastly - since this is a wedding blog - wouldn't it be super cute to make cookies for your guests at a bridal shower or wedding and send them home in these adorable dessert favor bags?