We love to make sugar cookies but I've had a hard timing finding or making cookies that are nice and soft and chewy and gluten free at the same time. Usually gluten free cookies seem to be crumbly. So this recipe was a winner. Of course if you're gluten free you know you have to add a little zanthan gum to keep the flours together. I hate when things turn out to crumbly or too cake like when I want a cookie.
So this recipe does the trick. It's so good in fact we made 68 cookies and my children kept grabbing them and in 2 days all 68 were gone! Not my plan, we were going to give them away for Christmas presents, not fill up on sugar. Just goes to show you they are THAT good.
Hope you enjoy
1 1/4 c. organic raw sugar or coconut sugar
1 c. organic unsalted butter
3 egg yolks
1 t. vanilla extract
1 t. baking soda
1/2 t. cream of tartar
1 c. gluten free oat flour
1 c. rice flour
1/2 c. tapioca starch
1 t. zanthan gum
Preheat oven to 350 degrees and butter a cookie sheet. Cream butter, sugar, egg yolks and vanilla. Add flours, baking soda, cream of tartar, and zanthan gum. Form small balls and place on a cookie sheet. They will flatten as they bake. Bake for 10 minutes, let sit on cookie sheet for 1 minute before moving to cooling rack.
Then eat them! It makes about 2 1/2 dozen cookies if you make small walnut sized balls. We made some giant ones too, so chewy, so good!