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Add a photoThe cookies are awesome!
I make homemade ice-cream sandwiches with them.
Ingredients
- 1 cup coconut oil
- 2 cups gluten-free rice flour mix
- 2 Tablespoons gluten-free rice flour mix
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 2 Tablespoons molasses
- 1 1/2 cups Turbinado Sugar
- 2 large eggs
- 1 Tablespoons vanilla
- 12 ounces chocolate chips (frozen)
- 1 cup chopped walnuts (frozen)
Directions
- Put oven rack in middle position and preheat convection oven to 350° F.
- Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl. Beat together flour mix, baking soda, salt, and xanthan gum in a small bowl. Beat together oil and sugars at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using. The cold chocolate chips and nuts help chill the dough making a great textured cookie.
- Drop heaping teaspoons of dough 2 inches apart onto baking stone. Bake until golden, 10-12 minutes. Let stand 1 minute, then transfer cookies to wire rack to cool and continue baking cookies.
- Cooled cookies keep in an airtight container at room temperature 1 week.
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