These golden, little cookies are full of vanilla flavor, just like their gluten counterpart.
This gluten-free recipe was converted from one of my standard gluten cook books, a great example of how you can convert your gluten recipes to be gluten-free.
NOTE: This recipe is designed for high altitude baking. If you are baking under 3,000 ft, you might need to increase the leavening (baking soda and baking powder) by 25%, and increase the sugar by a 1/4 cup. You might also want to reduce your oven temp to 325°F and watch the cookies to be sure they don't over cook, possibly shaving a couple minutes off the cooking time.
Yield: About small 24 cookies
Start by heating your over to 350°F.
Mix Dry Ingredients Together:
Recipe Conversion Tip: The total amount of flour used here, 1.5 cups, is the same amount of flour the gluten recipe called for. The xanthan and guar gum are added to the recipe for structure, replacing the gluten. All of the other ingredients are unchanged from the original, gluten recipe with the exception of my adjustments for high altitude.
Brown Rice Flour - 1 cup
Sorghum Flour - 1/4 cup
Tapioca Flour - 1/4 cup
Xanthan Gum - 1 tsp
Guar Gum - 1/8 tsp
Baking Soda - 1/4 tsp
Baking Powder - 1 1/4 tsps
Salt - 1/4 tsp
Combine all of the dry ingredients and gently stir with a whisk until they are very well combined. Set aside.
Mix Wet Ingredients Together:
1/4 cup of butter, at room temperature
2/3 cup of sugar
2 whole eggs, at room temperature
3 1/2 tsp of vanilla extract (not imitation vanilla)
Combine all of the wet ingredients until well blended, and then gradually add the dry ingredients, mixing until fully combined.
Let the cookie dough rest while you prepare your cookie sheet. I use parchment, but you can use oil or butter, or silpat. You can even use a mini muffin pan with muffin liners.
Place dollops of dough (1 big tsp full each) on your prepared baking surface, and bake at 350°F, for 15 - 18 min, or until golden brown.
