Originally from Glutenfreemommy.com
1/2 cup granulated sugar
1/2 cup brown sugar 1/2 cup sour cream
1/4 cup salted butter
1/4 cup canola oil 1.5 teaspoons vanilla
1 3/4 cup Pamela’s Baking Mix (or other gluten-free flour combination with leavening)
1 cup M&Ms
Directions: Preheat the oven to 375 degrees. Mix butter, sour cream, granulated sugar, brown sugar, vanilla, and oil in a medium-sized bowl. Once the mixture is fluffy, add the baking mix a little at a time until combined. Stir in the M&Ms. Drop on greased cookie sheets in teaspoonfuls. Bake for 9-11 minutes or until slightly browned. Makes about 2.5 dozen cookies
Update: These cookies were made for a friend with an egg-allergy; you will need to add an egg and/or xanthan gum if you are not using Pamela’s or a gluten-free flour mix with leavening and xanthan gum. As with all gluten-free cookie recipes, make sure you refrigerate the cookie dough for at least 4 hours (preferably overnight) before baking your cookies.
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