GLUTEN FREE CHEWY COOKIES RECIPES

Steps:

• Heat oven to 375°F.
• Combine flour blend, baking powder, baking soda, salt and xanthan gum in bowl. Set aside.
• Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips.
• Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 9-12 minutes or until light golden brown. (Do not overbake.) Let stand 1-2 minutes on cookie sheets; remove to cooling rack.

Steps:

• Line two large baking sheets with parchment paper. Set aside.
• In a large mixing bowl, cream together butter and granulated sugar. Be sure not to overmix as you do not want to incorporate too much air into the mixture.
• Add vanilla extract to the butter mixture and stir until combined.
• Sift together salt and gluten-free flour blend and gradually add to the butter mixture until combined.
• Turn the dough out onto a sheet of parchment paper. Place another sheet of parchment paper on top of the dough. Then roll it out to ⅓ inch thickness.
• Take the top sheet off and cut out circles with a cookie cutter 1.5 inch in diameter. Pierce each cookie with a fork to create small holes in the center.
• Place the cut-outs onto the prepared baking sheets and freeze for 20-30 minutes, until firm. You can also let chill in the refrigerator for an hour or more instead.
• While the dough is chilling, preheat the oven to 350F.
• When the dough is ready, place the shortbread in the oven and bake for 13-15 minutes, until the edges are slightly brown and the top of the cookies are no longer shiny.
• Let the cookies cool in the pan for 10 minutes before moving to a wire rack to finish cooling. Cookies will be fragile until cooled.