1 3/4 cup white rice flour
1/2 cup gluten free flour (my mix)
1 tsp salt
1 tsp baking soda (corn/aluminum free)
3 tsp agar gum (keeps cookies from spreading)
2 tsp potato starch (not flour)
2 sticks of butter, softened
3/4 cups packed brown sugar
3/4 cup white sugar
2 tsp vanilla extract (I make my own with potato vodka)
1 cup of chocolate chips (corn, soy, wheat gluten free)
1 cup of butterscotch chips (corn, soy, wheat gluten free)
Preheat oven to 400 degrees.
Whisk together the flour, salt, baking soda, agar gum and potato starch.
In a mixing bowl beat together the butter and sugars until creamy. Add in the vanilla and incorporate the eggs in one at a time until both are incorporated. Gradually add the flour mix in batches, then the chips after the flour is incorporated.
Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes until golden brown. Cook less for more dough and soft cookies or longer for crunchier cookies.
***all white rice flour can be used but results in a cookie that doesn’t hold together well******
1 1/3 cup white rice flour
1/2 sweet rice flour
1/2 cup arrowroot
1 tsp salt
1/4 tsp baking powder (corn free)
1/4 agar gum
14 tbsp butter, softened
1 tsp vanilla extract
*** 1 tsp almond extract for Almond shortbread cookies******
Preheat oven to 300 degrees.
Cream together butter and sugar until creamy. Add extract until a thick paste forms approximately 3 minutes. Do not over mix, cookies will crumble and fall apart.
In a seperate bowl mix together flours, salt, baking powder, agar, & salt. Dough will be very crumbly.
Mix together dough with hands, and press it together. Turn dough onto wax paper, it will be very crumbly. Press it together and shape it into a log. Roll it up in the wax paper and refrigerate for 10-20 minutes.
Cut the dough into 1/4 inch thick disks and place 2 inches apart on an ungreased cookie sheet.
Bake 30 minutes or until golden brown. Allow cookies to cool on pan for 5 minutes and transfer to wire rack to finish cooling.