LOW FAT GLUTEN FREE COOKIES RECIPES

Steps:

• In a medium bowl, whisk together the millet flour, tapioca flour, coconut flour, xanthan gum, baking powder, and salt. In a separate bowl, whisk together the butter and eggs. Whisk in the vanilla. Stir in the sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring until incorporated. Fold in the semi-sweet chocolate chips and 1 tablespoon of miniature chocolate chips. Chill the cookie dough for 30 minutes.
• Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
• Drop the cookie dough into 24 rounded scoops onto the prepared baking sheets. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 10-13 minutes. Cool on the baking sheets for 10 minutes before turning out onto a wire rack.

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Whisk all-purpose flour, almond flour, baking soda and salt in a medium bowl. Whisk butter, brown sugar and granulated sugar in a large bowl until smooth. Add egg and vanilla and whisk until fully incorporated. Fold in the dry ingredients until a soft dough forms and there are no dry clumps left. Fold in the chocolate chips.
• Drop the dough by scant tablespoonful about 2 inches apart on the prepared sheets. Bake one sheet at a time on the center rack until golden on the edges, 10 to 12 minutes. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.