Gradually mix in your flour mixture a little at a time until just mixed. Scrape down sides of bowl as needed.
Using a Tablespoon or a small cookie scoop, make 1” sized cookie dough balls and place them spaced 2” apart on the lined baking sheets (these cookies spread a little during baking).
Flatten the cookie dough balls a bit with your fingers. It helps if you wet your fingers first to prevent sticking.
Bake for 20-25 minutes depending on the consistency you like your cookies (I aim for around 22 minutes with a slightly golden edge and a pale middle - 20 minutes will be slightly undercooked and 24-25 will be crispier).
*I used Earth Balance vegan butter sticks. This is my favorite vegan butter replacement and I prefer the sticks for baking and cooking because they have a lower water content than the tub does. The tub has more water in it to make it more spreadable, which makes it not as ideal for baking and sauteing.
**I used Pamela’s gluten free flour blend. I haven’t tried other blends and can’t vouch for how well they would turn out. Pamela’s has a delicate flavor profile and is my favorite mixture for this type of baking.
***If you don’t want to use a store bought blend, the homemade mixture I would use is: 1/2 cups white rice flour, 5 Tablespoons potato starch, 3 Tablespoons tapioca starch, and 1 Tablespoon psyllium husk.
****I used the Enjoy Life Dark Chocolate Morsels.
*****I used the Maldon Sea Salt Flakes.