Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 350°F (175°C).
In a bowl, whisk together the gluten-free flour, baking soda, and salt.
In another bowl, cream the softened butter with the brown sugar and granulated sugar until smooth.
Mix in the vanilla extract and egg until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold in the chocolate chips.
Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until the edges are lightly golden.
Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Chill the dough for 15-30 minutes if your butter was very soft to prevent spreading. Use room temperature egg and butter for a consistent dough.