The spice combination in this recipe for grilled tandoori chicken thighs is perfect. Both hot and cold dishes of the chicken are tasty and juicy. If using thighs with skin, place for the final few minutes of cooking over direct medium heat to crisp.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 2 ½ cups gluten-free all-purpose flour (such as King Arthur®)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups light brown sugar
- ½ cup vegan butter (such as Earth Balance®), softened
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups vegan chocolate chips (such as Enjoy Life®)
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt.
- Beat brown sugar and vegan butter in a large bowl for 2 to 3 minutes. Mix in eggs and vanilla. Add flour mixture and mix until combined. Fold in vegan chocolate chips.
- Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, rotating halfway through about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 99 mg |
| Sugars | 12 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect quick easy cookies. I added some zanthum gum to my all purpose flour since it didn’t have any and they turned out great.