Copycat Chick-Fil-A Cookies
These perfect chocolate chunk cookies are just like your favorite Chick-Fil-A treat. Chewy cookies with crispy edges, filled with oats, milk chocolate chips and chocolate chunks.
Servings: 18
Calories: 341 kcal
Ingredients
- 2 ⅓ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup Gluten Free Oats
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- ½ Cup Shortening
- 7 Tablespoons Vegan Butter
- 1 ⅓ Cup Dark Brown Sugar
- 1 Tablespoon Light Corn Syrup
- 1 Egg
- 1 Tablespoon Water
- 1 ½ teaspoons Vanilla
- 1 Cup Dark Chocolate Chunks
- 1 Cup Vegan Milk Chocolate Chips
Instructions
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- In a small bowl, combine the gluten free flour, gluten free oats, baking soda and salt. Stir well and set aside.2 ⅓ Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Gluten Free Oats, 1 teaspoon Baking Soda, 1 teaspoon Salt
- Add the shortening, vegan butter and dark brown sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes until fluffy and lighter in color. Scrape down the bowl.½ Cup Shortening, 7 Tablespoons Vegan Butter, 1 ⅓ Cup Dark Brown Sugar
- Add the corn syrup and beat for 1 minute more.1 Tablespoon Light Corn Syrup
- Add the egg, water and vanilla. Beat again for 1 minute more.1 Egg, 1 Tablespoon Water, 1 ½ teaspoons Vanilla
- Turn the mixer to the lowest speed. Slowly add in the dry ingredients, mixing just until incorporated. It's okay if there is still some flour visible.
- Add the dark chocolate chunks and milk chocolate chips. Pulse the mixer a few times to make sure the chocolate is evenly distributed.1 Cup Dark Chocolate Chunks, 1 Cup Vegan Milk Chocolate Chips
- Portion the dough into ¼ cupfuls (or use a large ice cream scoop). Place the dough balls on the prepared baking sheet spaced about 3 inches apart. Flatten the dough balls slightly, so they resemble hockey pucks.
- Bake for 12-13 minutes until the edges are just set. Remove from the oven and cool on the baking sheet for 5 minutes, before transferring to a wire rack.
Notes
Tip: For picture perfect cookies place a few extra chocolate chips & chunks on top of the cookie balls right before baking.
Storage: Store leftover cookies in an airtight container for 3 days.
Reheat: For that fresh from the oven taste, reheat each cookie in the microwave for 20 seconds or heat on a cookie sheet in a toaster oven for about 3 minutes.