M&M Cookies

Last night we had our first frost of the season! Took the dog out this morning and the cars were all covered and the ground was nice and crunchy – today was a baking day for sure.  In my last post I wrote about living the gluten-free life not only creatively but frugally as well.  Seeing as I am running low on all of my gluten free flours and xanthan gum I was trying to think of something to bake that didn’t require much of those ingredients and was simple to make.  I did some searching online because none of the recipes I have would of worked with what I have in the house.

Bob’s Red Mill has some fantastic recipes on their website and I found a gluten-free chocolate chip cookie recipe by Carol Fenster that sounded pretty dang tasty.  Who doesn’t miss coming home after school and your mom having fresh baked cookies for you?! I know I do.  Seeing as Bryan is at school all day and well, I’m home I thought I would make these for him and seeing as we don’t have any chocolate chips in the house, I decided to use some of his plain M&M’s instead (I have peanut ones, and those are just too darn big for cookies).  These cookies remind me of the ones you would get at the food court in the mall at the cookie stand, crunchy and soft at the same time-they went great with a cup of soy milk!!

M&M Cookies (Chocolate Chip Cookies by Carol Fenster) (GF)

Ingredients

Preheat oven to 350 degrees F. Grease a large cookie sheet or line with parchment paper; set aside.

Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.

In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips and nuts.

Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2 inches apart on baking sheet, or roll into balls if dough is hard to work with. Bake 10-12 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet. Makes 24 cookies.

P.S. – We’ve got some give aways coming up so keep checking back in the next few days!! Trust me you don’t want to miss these:)