For my birthday last week, my friend gave me a new gluten-free baking cookbook. I decided to alter a recipe for Toll House Cookies to make m&m cookies - because who doesn't like m&m cookies? Just baking them put me in a better mood - eating them was even better! I used Valentine's Day m&m's, so they're all white, pink, and red. The full recipe is at the bottom of this post.
In a medium bowl, measure out 2/3 c. potato starch.
Mix in 1/3 c. tapioca starch and 1 1/4 c. brown rice flour.
Add 1 tsp. baking soda.
Add 1/4 tsp. xanthan gum and 1/8 tsp. salt. Mix well to combine.
In a large mixing bowl, cream 2 sticks of unsalted butter (room temperature) until white.
Add white sugar.
Add brown sugar and beat butter and sugars until fluffy, about 5 minutes.
Add 1 egg and 2 tsp. vanilla. Blend well. Slowly incorporate the dry ingredients.
Stir in the m&m's. Cover and refrigerate for at least 1 hour before baking.
Preheat the oven to 350ºF. Line cookie sheets with parchment paper. Use an ice cream scoop to scoop up mounds of cookie dough.
Place mounds of cookie dough on the cookie sheet, leaving about 2-3 inches between the mounds.
Bake cookies for 10-12 minutes. The edges will be firm but the middles will be soft.
Let the cookies cool on the baking sheets for about 10-15 minutes. Transfer the cookies to a wire cooling rack, and allow to cool completely before storing.
That's it! Delicious cookies!
Gluten-Free M&M Cookies
Ingredients:
2/3 c. potato starch
1/3 c. tapioca starch
1 1/4 c. brown rice flour
1 tsp. baking soda
1/4 tsp. xanthan gum
1/8 tsp. salt
2 sticks unsalted butter/margarine, at room temperature
3/4 c. packed brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla
2 1/2 c. m&m candies
Instructions:
1. In a medium bowl, mix together potato starch, tapioca starch, brown rice flour, baking soda, xanthan gum, and salt. Set aside.
2. In a large bowl, cream the butter/margarine until white.
3. Add granulated sugar and brown sugar to the butter/margarine and beat until fluffy (about 5 minutes).
4. Add the egg and vanilla. Blend well.
5. Slowly add the dry ingredients to the butter/margarine/sugars/egg/vanilla mixture.
6. Stir in the m&ms.
7. Cover and refrigerate dough for at least 1 hour before baking.
8. Preheat the oven to 350ºF. Line cookie sheets with parchment paper.
9. Use an ice cream scoop to scoop the dough into mounds.
10. Place mounds of cookie dough on the cookie sheet, leaving 2-3 inches between the mounds.
11. Bake for 10-12 minutes. The edges will be firm but the middles will be a little soft.
12. Let the cookies cool on the baking sheets for about 10-15 minutes. Transfer the cookies to a wire cooling rack, and allow to cool completely before storing.
