This gluten-free cookie is so versatile and yummy delicious! This cookie bakes up thick, crisp on the outside and soft on the inside, and full of healthy fats and fiber.
The dough for this cookie is also dairy-free, but the addition of white chocolate chips adds a bit of dairy. For a dairy-free cookie, simply eliminate the white chocolate chips, or locate dairy-free white chocolate chips.
My favorite Gluten-Free flour is the Red Label – All Purpose Baking Flour from Bob’s Red Mill. This mix is a blend of flours from potatoes, sorghum, tapioca, garbanzo, and fava beans. DO NOT eat the dough raw. The dough tastes terrible, but the baking process changes the taste of this gluten-free flour.