Ingredients
- 2 1/4 cups gluten free flour mix (I used equal parts sorghum, tapioca, and brown rice flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1 stick of unsalted butter plus 6 tablespoons (or 14 Tablespoons), room temperature
- 1 cup of brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup white chocolate chips
- 1/2 cup shredded coconut, chopped/ground in food processor (my hubby doesn’t like the texture of coconut, so I hide it!)
- 1/4 cup mini chocolate chips
- 1/2 cup pistachios, chopped
- 1/2 cup dried cherries, chopped
- 1/2 cup dried assorted fruit (I did pears, apples, apricots), chopped
- 1/2 cup slivered almonds
Directions
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DIRECTIONS:
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In a med. bowl, sift together your dry ingredients- flour mix, baking soda, salt, and xanthan gum. Set aside. In your stand mixer, cream your (14 Tablespoons) butter and sugar until fluffy- about 3 minutes. Scrap down the sides to make sure the sugar and butter are thoroughly combined. Add your eggs one at a time; then add your vanilla. Slowly add your dry ingredients until fully incorporated. Then it is time to add your own custom mix-ins. I have given my proportions above for coconut, pistachios, dried fruit, almonds, and white and mini semi-sweet chips. After you add your mix-ins, cover your dough with saran wrap and refrigerate for at least a few hours (to prevent the cookies from spreading). When you are ready to bake, use a tablespoon of dough and space about 2-3 inches apart. Bake for 10-13 minutes.