These sweet and salty cookies will make lunch time something to look forward to.
Heat oven to 375°F. Combine butter, brown sugar and sugar in large bowl. Beat at medium speed until creamy. Add eggs and vanilla; continue beating, scraping bowl occasionally, until well mixed. Reduce speed to low; add gluten-free flour blend, baking soda and salt. Beat until well mixed. Stir in chocolate chips and pretzels.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes or until lightly browned around edges. Let cool 1 minute on cookie sheets. Remove to cooling rack.
Gluten-Free Flour Blend: To make 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 other
products labeled as "gluten-free". To date, however, the FDA and USDA
have yet to define the term "gluten-free." We recommend reading all
ingredient labels on food products thoroughly.
Dietary Fiber: 0g
This was possibly the best GF cookie recipe ever. I substituted 1 cup of the chocolate chips for butterscotch chips and sprinkled the top of the cookies with Kosher salt because of the previous poster's comments. I also substituted 1 sorghum flour along with 1 1/4 c of the GF flour mix shown in the recipe.
Sorry, not as good as I had hoped. I prefer the Chewy Chocolate Chip Cookie recipe, which we absolutely love! But, I realized as I was making these cookies that my GF pretzels are not salty. That would make a difference.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3076
© 2013 Land O'Lakes, Inc.
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