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PREP TIME:
10 Minutes

COOK TIME:
15 -18 Minutes

TOTAL TIME:
28 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 12-16 Servings

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Ingredients:

  • 1 Cup Gluten Free Flour (recommend Bob’s Red Mill 1 to 1 Baking Flour)
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 Egg
  • 6 TBSP Vegan Butter – (recommend Organic Melt brand)
  • ½ Cup White Monk Fruit Sugar (recommend Swerve brand)
  • 6 TBSP Coconut Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 ¼ Cup Vegan Dark Chocolate Chips + ¼ Cup For Topping (recommend Enjoy Life brand)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Line an 8 X 8 pan with parchment paper (recommend trimming edges).
  3. In medium mixing bowl, add dry ingredients – flour / baking soda / salt and whisk together. Set aside.
  4. In large mixing bowl (I used KitchenAid mixer) add butter, monk fruit and coconut sugars. Mix on medium with wire whisk 1 minute until all blended.
  5. Add vanilla and eggs – mix until blended.
  6. Add dry ingredients and mix until smooth. Don’t overmix.
  7. Gently blend in 1 ¼ Cup chocolate chips.
  8. Evenly spoon batter into center of 8 X 8 pan. Spread batter evenly – going to all corners & edges.
  9. Top with remaining ¼ Cup chocolate chips.
  10. Bake 15-18 minutes – keep a close eye on them. Once the edges start to turn golden brown, they are ready to be removed. Will be slightly gooey. Allow to completely cool before cutting.

*Slicing tip: Use a plastic knife to slice. Less likely to crumble.

*Try and use all organic ingredients if possible.