1 cup Gluten-Free Flour Blend (see below)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup firmly packed brown sugar
2 tablespoons sour cream
1/2 cup sweetened dried cranberries or raisins
1/2 cup chopped walnuts
Combine gluten-free flour blend, cinnamon, ginger, baking soda and salt in bowl. Set aside.
Combine brown sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Add gluten-free flour blend mixture and sour cream; beat at low speed until well mixed. Stir in cranberries and walnuts. Cover; refrigerate 30 minutes or until chilled.
Heat oven to 350ºF.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto parchment paper-lined cookie sheets. Bake 12-14 minutes or until edges are browned.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking