BAKING SODA FREE COOKIES RECIPES

Steps:

• Mix together the butter and sugar until light and fluffy in a large bowl.
• Add the vanilla extract and egg before beating until you reach a smooth consistency.
• Introduce the flour and pinch of salt, stirring to form a soft dough.
• Cover the bowl with plastic wrap and refrigerate for one hour.
• Now preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
• Roll the dough out on a lightly floured surface and cut into cookie shapes with cutters.
• Place the cookies on your lined baking sheet and refrigerate again for 15 to 20 minutes.
• Remove the cookies from the refrigerator and bake for 8 to 12 minutes or until golden brown on the edges.
• Place on a cooling rack and wait until they’re completely cool before decorating.

Steps:

• Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.
• Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips or raisins. Mix until combined.
• Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until set, about 12 minutes.
• Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.
• Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.