This gluten free chocolate cookie dough comes together quickly, is rolled into balls, and chills until you’re ready to bake. The dough can also be frozen if you want to make them ahead of time.
Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 2 minutes. Next, add the egg and vanilla and mix to combine. Make sure to scrape down the sides of the bowl as needed.