Ingredients

• 1 Cup gluten free flour
• 1/2 Tsp baking soda
• 1/2 Tsp salt
• 1/4 Cup unsweetened cocoa powder
• 8 Tbls unsalted butter
• 1/4 Cup sugar
• 1/4 Cup brown sugar
• 1 Large egg
• 1 Tsp pure vanilla extract
• 6 Tbls Purple Puree (recipe follows)
• 1/2 Cup semi-sweet chocolate chips

Directions

1. Preheat oven to 375. Let butter soften.

2. In a large bowl, combine gluten free flour, baking soda, salt, and cocoa powder. Set aside.

3. In the bowl of an electric mixer, beat the butter and both sugars until creamy. Add the egg, vanilla and purple puree. Mix in dry ingredients on low speed. Stir in chocolate chips. Make two bite cookies by dropping rounded half teaspoonfuls, spaced 2 inches apart, onto nonstick or parchment lined baking sheets.

4. Bake for 12-14 minutes or until golden brown. Let cool on a metal rack.

5. Store cookies in an airtight container at room temperature.

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