Gluten Free Everything Pantry Mix-in Cookies
 
Prep time
Cook time
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Throw any pantry ingredients into these basic homemade Gluten Free Everything Pantry Mix-in Cookies. It's a cookie that's sure to make you smile.
Author:
Recipe type: Dessert
Serves: 48 cookies
Ingredients
  • 2 sticks butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1¼ teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ½ teaspoon ground cinnamon
  • 1 cup brown rice flour
  • 1 cup white rice flour
  • ½ cup sweet sorghum flour
  • ½ cup finely ground almond meal
  • ⅓ cup tapioca starch
  • ⅓ cup arrowroot or potato starch
  • 2 cups your choice mix-ins (any flavor chocolate chips, toffee bits, caramel bits, nuts, etc.)
Directions
  1. Prepare cookie dough by creaming together butter, granulated sugar, brown sugar, eggs, and vanilla in a large mixing bowl or stand mixer.
  2. In a separate mixing bowl, sift together salt, baking soda, xanthan gum, cinnamon, brown rice flour, white rice flour, sorghum flour, almond meal, tapioca starch, and arrowroot/potato starch.
  3. Add dry ingredients to wet and mix until combined. Scrape down the sides and mix on high for 1 minute. Add mix-ins and stir until evenly distributed.
  4. Cover dough and chill in fridge for at least an hour.
  5. When ready to bake, preheat oven to 350. Drop round tablespoon balls of dough onto silpat or parchment paper covered cookie sheets 2" apart. Bake cookies for 11-13 minutes or until browning and set around edges.
  6. Remove pan from oven and slide parchment paper with cookies onto a cooling rack. Allow cookies to completely cool and set before serving.
  7. Store extra cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/gluten-free-everything-pantry-mix-in-cookies/