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Yield
24 cookies
Type
Dairy Free & Gluten Free
TIME
37 minutes
Level
Beginner
1
In a medium mixing bowl, sift or whisk together the gluten free flour blend, baking soda, baking powder, and salt. Set aside for later.
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2
In a large bowl beat the coconut oil, granulated sugar, and brown sugar until the mixture is light and fluffy, about 90 seconds on medium-high speed.
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3
Add the peanut butter, eggs, and vanilla to the sugar mixture and turn the mixer on low to mix together until just blended.
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4
Add he flour mixture and blend with your mixer on low until everything i just blended together. Be careful not to over-mix the flour.
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5
Scoop the cookies out onto the prepared baking sheets using a 1 ½ tablespoon cookie scoop or a heaping tablespoon. Wet your hands or the scoop and press the center of the cookies down to slightly flatten.
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6
Bake the cookies one sheet at a time in a 350˚ F oven for 10-13 minutes or until the edges are slightly crisp. Allow them to cool on the sheet for 5 minutes before transferring them to a cooling rack to finish cooling
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