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“These are nice and moist on the inside and not dry and crumbly like so many store bought gluten free cookies. My mom tried them and couldn't tell the difference from my regular ones.”
READY IN:
44mins
SERVES:
13
YIELD:
39 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a bowl mix rice flour, baking soda and xanthan gum and set aside.
  3. In another bowl with a hand mixer, cream the butter and then add both sugars and mix well.
  4. Add pudding mix and blend into mixture.
  5. Now add eggs and vanilla extract and mix well.
  6. Blend in the flour mixture just until it comes together as a dough.
  7. By hand knead in the chocolate chips (and nuts if desired) until evenly distributed.
  8. Drop dough by rounded spoonfuls on ungreased cookie sheets (approximately 2 Tbs. each). I was able to fit 12 on a cookie sheet without them running into each other while baking.
  9. Bake 12-14 minutes until edges are golden brown.

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