World’s Easiest Cookies {Bake Around}

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Elizabeth Barbone (Gluten Free Baking) has done it again, this time with her latest cookbook “The World’s Easiest Paleo Baking” which is loaded with recipes that are gluten-free, grain-free, dairy-free, and no refined sugars!

I had the pleasure of meeting Elizabeth a few years ago at the Gluten-Free & Allergen Friendly Expo in Secaucus, NJ. She is simply amazing, funny, and beyond talented. When this latest book was released (January 2016), she asked if I would like to be part of the “bake around” for it along with a handful of other bloggers, of course my answer was YES! I am not paleo (however some of my recipes just happen to be paleo), I do have celiac disease and a dairy allergy so these recipes are perfect for me and anything to support Elizabeth.

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(in true “Jenny” fashion, my eyes are closed)

The recipe we were asked to make and share with all of our readers is accurately named “World’s Easiest Cookies”, I kid you not, these are the world’s easiest cookies…except for those that you buy in a package, but why would you do that when you can make these?? They are delicious to top it off. Light and fluffy bites of goodness. I made the batch and Bryan proceeded to eat more than half of them. I was lucky enough to grab a few for myself.

Elizabeth is kindly letting us share this recipe with all of you and is also giving away 5 copies of her new book. So check out the recipe below and be sure to enter Elizabeth’s giveaway here: GIVEAWAY

World’s Easiest Cookies

World's Easiest Cookies _ World's Easiest Palelo Baking _ Elizabeth Barbone
Active Time: 5 minutes
Bake Time: 12 minutes per pan
Yield: 16 cookies

170 grams (1 1/2 cups) finely ground almond flour

1/2 teaspoon baking powder, homemade (see recipe below) or grain-free
store-bought

100 grams (1/3 cup) dark maple syrup

2 teaspoons vanilla extract

Adjust an oven rack to the middle position and preheat the oven to 350
degrees F. Line a rimmed baking sheet with parchment paper.

Whisk the almond flour and baking powder together in a medium mixing
bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla
extract. Stir until a sticky dough holds together.

Drop dough by the tablespoonful onto the prepared baking sheet, spaced
about 2 inches apart. For crisp cookies, press down the dough lightly
with the at bottom of a drinking glass or measuring cup. (If the glass
sticks to the dough, lightly wet bottom of the glass.) For softer
cookies, don’t press down the dough.

Bake until the edges are golden brown, about 12 minutes.

Allow the cookies to cool on the pan for about 3 minutes, then
transfer them to a wire rack to cool completely.

Allow the baking sheet to cool, and repeat with the remaining dough.

Grain-Free Baking Powder
Most commercial baking powders contain a grain-based starch.
Thankfully it’s easy to make your own!

Active Time: 2 minutes
Yield: about 6 tablespoons

1/4 cup cream of tartar

2 tablespoons baking soda

1 teaspoon tapioca starch

Whisk the cream of tartar, baking soda, and tapioca starch together in
a small bowl.

Store in the pantry in an airtight container for up to 4 weeks.

See how easy these cookies are? And did I mention DELICIOUS?!? Be sure to check out all the bake around posts on Elizabeth’s website; Gluten Free Baking

*all comments and opinions are 100% my own. Thank you Elizabeth for including me in this “bake around”

Peppermint “Hot Chocolate” Cookies {Good Cook Virtual Cookie Exchange}

The awesome bloggers and kitchen experts at Good Cook are hosting a Sweet Creations Virtual Cookie Exchange. Each of us that participated received a huge box filled with two cookie sheets, a cookie turner, sweet mixing bowls, cookie dropper/scoop, high temp rubber spatula, and a set of 12 cookie cutters pretty much everything you need to bake some delicious cookies. We were asked to use at least one of the items listed above in our recipe…I chose to use the cookie turner, cookie dropper, and cookie sheet…all of which were awesome! these sheet trays are some of my favorites and that cookie scoop is perfect – so easy to use, nothing got stuck to it, and the cookies came out pretty uniform.

964334_10151833454178848_1596390271_oI’m not going to lie…I am not the best baker due to the fact that measurements really do have to be precise, hence why I cook. I find that my creativity comes out more in cooking rather than baking and I utilize my other senses of smell, sight, and touch with cooking if I can’t taste something (basically in school if something isn’t gluten-free). When it comes to come up with an original recipe without looking at others for inspiration. I have to say thought I think I did rather well with this recipe. I just looked at some “regular” cookie recipes just to see what the ratios are and these came out pretty darn good.

As part of our virtual cookie exchange our readers are entitled to receive 5% off goodcook.com for any sweet creations products by entering the code: COOKIES during check out. Also be sure to check out the Good Cook to like these cookies (or any others) and be entered to be one of 10 lucky winners that will receive a great gift prize from Sweet Creations/Good Cook! Be sure to head to Good Cook on December 18th to vote for your favorite cookie(s) and be entered to win one of 25 Sweet Creations Cooking Making Kits! Contests ends on December 31, 2013!

Peppermint “Hot Chocolate” Cookies

(Think of all the delicious goodies you put into hot chocolate – chocolate, peppermint, marshmallows and wrap those up into one delicious cookie)

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Yield: 24 cookies

Ingredients

  • 3/4 cup Sugar (granulated)
  • 3/4 cup Light Brown Sugar
  • 1 cup/stick Unsalted Butter
  • 1 large Egg
  • 1 cup Blanched Almond Four
  • 1 cup Gluten-free All Purpose Flour (Cup4Cup) (if your mix does not have xanthan gum in it add 1/4 teaspoon)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup Chopped Marshmallows (or mini ones, cut in half)
  • 1 cup Chopped Peppermint Chocolate (I used Chocolove, you can always add 1/4 teaspoon of peppermint extract instead)
  • 2 Candy Canes – crushed

Method of Preparation

  1. Heat oven to 375 degrees
  2. In the bowl of a stand mixer add granulated sugar, brown, sugar, butter, and egg. Mix on low-medium until creamed together.
  3. While the sugar, butter, and eggs are creaming together, add the almond flour, all-purpose flour, baking soda, and salt in a medium bowl, and mix until there are no lumps (a fork works just fine for this).
  4. Turn mixer to low and gently add dry ingredients. The dough will be a bit stiff.
  5. Add chopped marshmallows and chocolate chunks, mix until incorporated.
  6. Place unwrapped candy canes into a zip lock back and using a rolling pin, crush the candy canes until they are in small bits.
  7. Line two cookie sheets with parchment paper.
  8. Using the cookie dropper scoop 6 cookies on to each tray, gently press down each cookie.
  9. Top each cookie with a sprinkle of candy cane bits
  10. Bake for 12 minutes – turning half way through.
  11. Let cool on pan for 2-3 minutes and then transfer to a cooling rack.
  12. Serve warm with a glass of soy milk (or which ever milk you prefer).

Chef’s Note: the addition of the almond flour and marshmallow gives these cookies a nice little chew to them…they are a great mixture of crunchy and chewy cookies with a delicate peppermint flavor.

Disclaimer: This is a sponsored review – I was provided products for review from Good Cook. Please note that the opinions expressed are my own and have not been influenced by outside sources of any kind.

#goodcookcom #goodcookkitchenexpert #goodcookblogger #sweetcreations

Poached Peaches with Raspberry Sauce and Pecan Tuile Cookie

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Each term of school I take either one or two culinary labs. This term I took a culinary lab called Designing Healthy Desserts. This course is broken up in to six groups with three students each. Each group chooses a dietary restriction from the following list: Gluten-Free/Celiac, Strict Diabetic, Pre-Diabetic/Celiac, Vegan, Vegetarian-Lacto, and Lactose Intolerant. I was asked to not be in the Gluten-Free/Celiac group because lets face that it would have been rather easy to do seeing as I live it on a daily basis so we created the Pre-Diabetic/Celiac group instead. Each class we were assigned a subject matter and had to create a dish with five components (main item, two sauces, crunch factor, and garnish). We were asked to use or create recipes that did not meet our dietary restrictions and then recreate them so they would meet our guidelines.

My group consisted of two other members, Lauren (who is AMAZING and her father is diabetic), and Peter (again he is AMAZING, and also has Celiac!). I loved working with the two of them. Probably the best group I have worked with since being in school. We all were on the same page and just had so much fun, wish we could have all the same labs for the rest of our time here (which is only a year!!!).

Below is one of my favorite recipes that we created. It is a poached peach recipe in a delicious raspberry sauce and served with a pecan tuile cookie. Seeing as our group had to incorporate not only gluten-free components but also had to be suitable for a pre-diabetic so we came up with a flour blend that worked very well in the cookie recipe we found, and instead of sugar we used xylitol. We didn’t want to use splenda in any of our creations so we used mostly xylitol and frutose which worked out very well for what we were trying to achieve.

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~Poached Peaches with Raspberry Sauce!

Adapted from “Poached Peaches with Raspberries.” Poached Peaches with Raspberries. Yummly, n.d. Web. 29 Mar. 2013.

These peaches are poached in a flavorful blend of white wine and spices, which is then reduced to a sauce.  The sugar is substituted with xylitol, making it a low sugar dessert.

Yield: 8 servings                                                                      Serving Size: 5 ounces

Ingredients:                                                                             U.S. Standard

  • Water                                                                                       1 1/3 cup
  • Xylitol                                                                                     7/8 cup
  • White wine                                                                               ½ cup
  • Salt                                                                                           1/6 teaspoon
  • Cinnamon stick                                                                        1 each
  • Lemon zest                                                                              1 lemon
  • Peppercorns                                                                             1/8 teaspoon
  • Peaches                                                                                    4 peaches
  • Raspberries                                                                              4 ounces
  • Mint leaf                                                                                  8 each

Method of Preparation

  1. Put all of the ingredients except the peaches and raspberries into a large pot.
  2. Halve the peaches and remove the pit.
  3. Add the peaches and bring the pot to a boil.
  4. Cover the pot with parchment paper and reduce the heat to a simmer.  Cook the peaches in poaching liquid for 7-10 minutes (time depends on the ripeness of the peaches.)
  5. Take the peaches out of the cooking liquid.
  6. Add half of the raspberries to the cooked peaches.
  7. Add the remaining raspberries to the pot and bring it back to a boil.  Reduce the cooking liquid to about half.
  8. Strain the poaching liquid.
  9. Pour the poaching liquid over the peaches and raspberries. 

~Pecan Tuile Cookies~

Adapted from “Pleasant House.” Pecan-Bacon Lace Cookies. Pleasant House, n.d. Web. 29 Mar. 2013.

These cookies can be used to add a crunch to a dessert that might otherwise be lacking.  They are made with xylitol, making them suitable for diabetics.

Yield: 8 servings                                                                              Serving Size: ½ ounce

Ingredients:                                                                                       U.S. Standard

  • Unsalted butter                                                                                    2 tablespoons
  • Milk, 2%                                                                                              1 tablespoon
  • Bourbon                                                                                               ½ tablespoon
  • Pecans, very finely ground                                                                  3/8 cup
  • Brown rice flour                                                                                   1 teaspoon
  • Potato starch                                                                                        1 teaspoon
  • Tapioca starch                                                                                     1 teaspoon
  • Xylitol                                                                                                 ¼ cup

Method of Preparation

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a sheet pan with parchment paper or a silpat.  In a saucepan, combine the butter, milk, and bourbon over low heat.  In a small bowl, combine the ground pecans, flour, and Xylitol.  Once the butter is melted, add in the dry ingredients all at once.  Cook until gently bubbling.  Remove saucepan from heat but keep warm
  3. Drop small spoonfuls of the batter onto the lined sheet pan, leaving at least two inches between each cookie as cookies will spread.  Bake for 5-7 minutes or until golden brown.  Remove cookies from oven and cool on sheet pan slightly until cookies can be lifted off the pan and hold their shape but are malleable.  Cook cookies on a cookie rack, or mold into desired shape and cool until set.

The Great Food Blogger Cookie Swap 2012

The Great Food Blogger Cookie Swap 2012

I am very excited to be part of second annual The Great Food Blogger Cookie Swap. The Great Food Blogger Cookie Swap started up last year by Lindsay from Love & Olive Oil and Julie from The Little Kitchen. This event brings together hundreds of bloggers from all over to be “Secret Santa” to one another by baking and sending cookies. This year they partnered with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer and OXO (who will match donations up to $100,000.00! Read more about The Great Food Blogger Cookie Swap and how you can donate to Cookies for Kid’s Cancer on their website.

I was given the names of three lovely bloggers: Desiree of The Unconventional Kitchen, Lesley of Chef Lesley Palmer, and Heather of A Sweet Simple Life. I decided to go to the little book that my aunt, sister, and I made a few years back of my grandmother’s recipes and convert her chocolate chip cookie to be gluten-free. Who doesn’t love a classic chocolate chip cookie? I know I do. Just in case there were any nut allergies I left out the chopped nuts but feel free to add those in.

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In return for baking a dozen cookies for each of my three matches, I was also sent cookies from three other bloggers! All of the cookies were delicious. The three bloggers that I received cookies from are Alicia of Alicia Carlson Photography: Food. Family. Life, Karen of FabGrandma, and Gina of Health Love and Chocolate.

Are you a blogger that wants to participate in next years event? Visit this link to fill out the contact form to receive information when the event gets closer!

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Grandma’s Chocolate Chip Cookies

Inspired by my grandmother’s chocolate chip cookie recipe that I re-worked to be gluten-free.

Ingredients:

2 ½ cups gluten-free all-purpose flour (I used a mock version of Cup4Cup from Gluten-Free on a Shoestring)

1 teaspoon xanthan gum (omit if your all-purpose flour already contains this)

1 teaspoon baking soda

¼  teaspoon grey salt (kosher, table, etc. is also fine)

¾ cup dark brown sugar (I used wholesome sweeteners)

¼ cup white sugar (I used wholesome sweeteners)

2 sticks/1 cup butter – cold, cut into cubes

2 large eggs

1 tablespoon pure vanilla extract (make sure this is gluten-free)

1 ½ cups chocolate chips (semi-sweet, milk, or dark – whatever you like the best)

½ cup chopped nuts (optional)

Method of Prep:

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with either parchment paper or a silpat (do not grease either one)
  3. In a medium bowl, combine the all purpose flour, xanthan gum (IF needed), baking soda, and salt – whisk to combine. Set aside.
  4. In the bowl of a stand mixer (or large glass bowl if using a hand mixer), add the sugars and mix on low to combine well.
  5. Add the cold butter and mix on low until combined – do not over mix.
  6. Add two eggs and vanilla extract, mix until combined – do not over mix.
  7. Slowly add the flour mixture into the sugar and butter mixture while on low-speed.
  8. Just when everything is incorporated, turn the mixer off and add in the chocolate chips and nuts (optional).
  9. You can mix with a wooden spoon to incorporate the chocolate chips and nuts (optional) or you can mix it with your hand…that is my preferred method.
  10. Using a tablespoon scoop out cookie dough and place onto prepared baking sheets. If using a large baking sheet you should be able to fit 12 cookies – these do not spread that much.
  11. Bake for 12-15 minutes and cool immediately on a wire rack.

 Makes about 40 cookies! Perfect for the holidays!

 Enjoy

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EvaRuth’s {Update}

A lot has changed since I first walked in to EvaRuth’s Gluten-Free Bakery in Middletown, RI. I was so excited to find this after we moved here and I still get just as excited about it. This place is a little gem. Ruth, the owner has grown this shop so much over the past year alone.

You’ll find amazing baked goods that are not only gluten-free but you will also find dairy free, and vegan options! She has also perfected an amazing bread recipe that baked fresh and comes in several different varieties (white, Italian, and baguettes). This bread is my favorite – you get about twice the size of ones that you can find frozen in your local grocery store and these are fresh!! Seriously, you can’t beat it and its only a few dollars more…but again, you get more than double the product! There are delicious cupcakes, brownies, cookies, pies, and cakes.

In the last year she has also branched out and started offering lunch options which include sandwiches (on her bread!), and fantastic soups. She is currently working on an egg-less version of egg salad, which I was fortunate enough to get a sample of and it is out of this world delicious. I’m not dairy, egg, or nut free but I would go in and buy this in a heart beat.In addition to trying the egg-less egg salad I was also given a turkey sandwich with homemade tarragon mayo and a cup of chili that was loaded with veggies and quinoa! Oh my goodness, I’m not lying when I saw I wanted to lick the cup…it was that good. The perfect amount of spice, yum yum yum. In addition to the awesome lunch options Ruth has started offering fresh juices. She asked me if I wanted fruit or veggie….I chose the veg because I’m a sucker for V8. She came back with a cup of the Carrot Cleanse juice – I pretty much inhaled it. Delicious, flavorful, and refreshing are the first three words that came to mind as I tried it. You can taste all of the ingredients, which I have come to find as rare in many dishes and drinks. I love knowing exactly what is in my food.

Check out their extensive menu here. You can even order many of these delicious products on-line!

On top of all these great selections she and her staff are simply wonderful people. Always willing to help, answer questions, and offer suggestions if you are torn on what to choose. So if you are in the area please stop by and say hello to them. Also check out their website because they are now in a bunch of local markets and  farmers markets!!

You can read my first post here!

Dolcetti Cookies {Review & Giveaway}

Updated 12/5/11 – 7:46 am – Congratulation To Cindy and Meghan – You’ve won the giveaway!  Be sure to check your e-mails.

Updated 12/5/11 – 5:00 am Giveaway has ended – winners will be announced and contacted via e-mail on 12/5/2011! Thank you to all who entered – don’t forget to enter the other two giveaways going on right now! Best of luck to all who enter those too.

Have you heard of these cookies yet?  If not, let me introduce you to some extremely delicious little treats from Dolcetti Cookies (find them on Facebook!) that are made from ground nuts and free from: wheat, gluten, dairy, cholesterol, preservatives, oils, artificial ingredients, soy products, and trans fats! I fell in love with Dolcetti cookies from the first bite.  Absolutely delicious – especially if you are like myself and love nuts. If I had to pick one of the five flavors as being my favorite…it would probably be the macadamia and coconut Dolcetti’s. You can taste the little hit of lime zest in them.  Yum!

I thought these would go great with a cup of tea so the other night I made a cup of vanilla tea and had two cookies to go along with it. (the serving size is two cookies, but I’m going to admit that it is extremely hard to just eat two of these.  I could probably eat the whole bag.) This little tea and cookie snack made me think of my Grandma Lu, she always has a cup of tea at night with something “sweet”, which usually means a cookie of some sort.  I think these would be a perfect gift for her (and she’s not even gluten-free).

These cookies are inspired by an old Italian recipe, and instead of using flours the creators of Dolcetti instead used finely ground nuts.  Here is a little blurb from their website:

We have come up with our own method of milling nuts without heating them, to obtain a smooth and nutritious dough.  Our process does not require any added oils or fats.  In fact, Dolcetti are completely flourless and dairy free. We believe in creating cookies with a very short list of ingredients, and the best part is that you will recognize them all. Finally, Dolcetti do NOT contain any:

WHEAT – GLUTEN – DAIRY – CHOLESTEROL – PRESERVATIVES – OILS
ARTIFICIAL INGREDIENTS – SOY PRODUCTS – TRANS FATS

We use only the finest quality ingredients and our cookies are baked daily.

These delicious soft baked nut cookies come in five delicious flavors:

Almond Dolcetti: A soft and light cookie with delicate almond flavor, accented with fresh grated orange zest… A fan favorite

Ingredients: Blanched California almonds, evaporated cane juice, fresh egg whites, pure almond extract, fresh grated orange zest, aluminum-free baking powder

Pistachio Dolcetti: From a very old Sicilian tradition, a cookie with a very distinguished flavor, a unique and delectable experience.

Ingredients: Roasted California pistachios, almonds, evaporated cane juice, fresh egg whites, honey, fresh orange zest, aluminum-free baking powder

Macadamia Coconut Dolcetti: Take a bite, close your eyes and you’re in paradise.

Ingredients: Roasted macadamias, almonds, evaporated cane juice, shredded coconut, fresh egg whites, honey, fresh lime zest, aluminum-free baking powder

Hazelnut Chocolate Dolcetti: The most decadent of all our flavors, rich hazelnuts are combined with the finest quality Belgian dark chocolate for the most classic pairing…It’s love at first bite.

Ingredients: Roasted hazelnuts, almonds, evaporated cane juice, fresh egg whites, 63% dark chocolate (cocoa, caner sugar, cocoa butter), honey, aluminum-free baking powder

Peanut Chocolate Dolcetti: Our take on an American classic, fresh roasted peanuts combined with semi sweet chocolate and a dash of sea salt give this famous cookie a new personality.

Ingredients: Roasted peanuts, almonds, evaporated cane juice, fresh egg whites, honey, aluminum free baking powder, sea salt

Dolcetti is based out of Oakland, CA and you can find their cookies in the following places if you are local:

Or you can order online at: www.dolcetticookies.com – minimum 3 bags, and you can use any combination of flavors to meet that three bag minimum!

Daniele – the owner of Dolcetti Cookies has kindly offered a giveaway for two of my readers!  See below for how to enter. Contest ends on December 4th, 2011 at midnight. Two winners will be drawn using random.org and cookies will be shipped directly from Daniele at Dolcetti Cookies. Giveaway is open to all who are residing in the contiguous United States.

1) Visit Dolcetti Cookies and leave a comment saying which cookie(s) you would like to try most (Mandatory)

2) Like Dolcetti Cookies on Facebook – then come back here and leave a comment saying you did so

3) Like Creative Cooking Gluten Free on Facebook – then come back here and leave a comment saying you did so – if you already Like CCGF leave a comment saying so.

4) Follow Creative Cooking Gluten Free on Twitter – then come back here and leave a comment saying you did so – if you already follow CCGF leave a comment saying so.

Thank you Daniele for the delicious cookies and for sponsoring this giveaway!

(All photos courtesy of Dolcetti Cookies www.dolcetticookies.com)

Coconut Macaroons by Elana’s Pantry

I truly love the recipes on Elana’s Pantry. They are tasty and easy to do. Today I made Elana’s Pantry’s Coconut Macaroons and they are awesome. The only alteration I made to the recipe was I topped it with some melted chocolate. I’ll be honest, it’s really hard not to eat these all tonight. I’ve had about three little ones already and could continue to eat them. You should all give these a try.

Gluten Free Coconut Macaroons
6 egg whites
¼ teaspoon celtic sea salt
½ cup agave nectar
1 tablespoon vanilla extract
3 cups shredded coconut

  1. In a mixing bowl whisk egg whites and salt until stiff
  2. Fold in agave, vanilla and coconut
  3. Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time
  4. Pinch each macaroon at the top (like a kiss)
  5. Bake at 350° for 10-15 minutes, until lightly browned
  6. Serve

Cranberry Oatmeal Cookies with Orange Glaze

I adapted the following Bob’s Red Mill recipe – instead of raisins, I added some dried cranberries and topped them with an orange glaze.  This recipe was really quick and makes about four dozen cookies.

Gluten Free Oatmeal Cookies
Contributed by Bob’s Red Mill Natural Foods

Ingredients

Directions
Preheat oven to 350°F. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet ingredients. Add oats and raisins and mix well. Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.

*Eggless Option: Mix together 2 Tb. Flaxseed Meal with 6 Tb. of water and let sit for a minute. Add to recipe as you would the eggs.

Peanut Butter Cookies (Paula Deen’s)

Gluten Free – Flour Free Peanut Butter Cookies from Paula Deen (www.foodnetwork.com)

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1 large egg

1 cup peanut butter (smooth/creamy)

1 cup sugar

In a stand mixer beat all the ingredients until a dough forms.

Make small balls of dough and place on a cookie sheet about an inch, inch and a half apart.

Press the tops of the cookies down in a criss cross patter with a fork.

Bake at 350 ° for 10 minutes.

Chocolate Chip Cookies

Yay! Chocolate Chip Cookies…Gluten Free
I had a sweet tooth really badly the other day, and thought I would try some gluten free baking. Well the cookies didn’t turn out very well, they were pretty much like hockey pucks. So last night I was determined to make them better, and they were. It was a success, to the point I did a happy dance in my kitchen.

Gluten Free Chocolate Chip Cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup (stick) margarine or butter, softened
1 teaspoon vanilla
1 large egg
1 1/4 cup almond flour
1 cup gluten free all purpose flour (Bob’s Red Mill)
1/4 teaspoon Xanthan Gum
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
2 cups chocolate chips

~ Heat oven to 375°
~ Mix sugars, butter, egg and vanilla in bowl. Stir in flours, Xanthan Gum, baking soda, and salt (dough will be stiff). Stir in nuts and chocolate chips.
~ Place rounded spoonfuls of dough about two inches apart onto an ungreased cookie sheet.
~ Bake cookies 8-10 minutes or until light brown (centers will be soft).
~ Cool and transfer from cookie sheet to wire rack.