These cookies are good to eat and gluten-free. It is also a really versatile base recipe – use this recipe to put whatever you want in it—chocolate chips, nuts, cinnamon and sugar, peanut butter, cocoa powder, anything (depending on your allergies).
- 2 cups of flour mix
- 1/2 tsp of xanthan gum
- 2 tsp of baking powder
- 1/2 tsp of salt
- 1 1/2 tsp of cinnamon
- 1 cup of sugar
- 1/2 cup of oil
- 1 tsp of vanilla extract/essence
- 1/4 cup of milk (almond or soy depending on allergies)
- Some large grain sugar for sprinkling on the tops of the cookies
Mix the first four ingredients and cinnamon, if desired.
In a separate bowl, combine the butter or shortening and sugar.
Mix in the soy milk and vanilla.
Combine the wet ingredients with the dry ones. Add nuts, chocolate chips, raisins, dried fruit, or anything else now.
Roll into quarter-sized balls and place on a cookie sheet.
Flatten with the fingers and sprinkle the tops with sugar.
Bake them for 5 minutes at 350ºF, turn the pan, and bake another 4 minutes.
Makes approximately 16 cookies using an Ice cream scoop like this: