So as of now I have a gluten free and eggless bakery, and this is one of the cookies that I sold recently. It tastes amazing, and the chewy texture really complements the mixture of chocolates.
1 cup unsalted butter, at room temperature
1-1/2 cups granulated white sugar
Egg replacer equivalent of 2 eggs
2 teaspoons vanilla extract
2 cups gluten free all purpose flour
2/3 cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups white chocolate chips
40-50 white chocolate buttons (optional)
Preheat the oven to 175°C. Line a baking sheet with parchment paper.
In a medium bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the vanilla extract and egg replacer, and beat until creamy.
Sift in the flour, cocoa powder, baking soda and salt. Beat until a dough forms. Stir in the white chocolate chips.
Drop by teaspoons onto the baking sheet, about half an inch apart. Flatten slightly with the back of a spoon. Optional: Add a white chocolate button on the top of the cookie.
Bake for 8-10 minutes.
Let the cookies cool before eating. Enjoy!