Ingredients
Method
- Pre-heat oven to 400°F
- Using your mixer, with the paddle attachment, cream together the eggs, vanilla extract, oil and sugar on medium-low speed. Scrape down your bowl. Mix again until everything is combined.
- In a separate bowl or on a piece of parchment, sift together the gluten-free flour, baking powder and salt.
- With your mixer on its lowest setting, slowly start to add in your flour mixture to your creamed mixture. Once all the flour mixture has been mixed in, stop your mixer and scrape the bowl. Turn your mixer on again and mix until everything is combined. It will be very soft dough, almost like a cake or brownie batter consistancy.
- Using a red-handled ice cream scoop (a #24), or a 1/4 cup measure filled about half way, portion out your cookie dough onto sheet pans that have been lined with parchment. These cookies spread a lot, so be sure not to overcrowd your sheet pans. I like to put eight cookies per sheet tray.
- Bake for 16-18 minutes until lightly brown on the bottom, and when they slightly spring back when touched on the top.
Notes
I usually use Bob's Red Mill 1-1 Baking Flour, but for this recipe I used King Arthur Measure for Measure Gluten-Free Flour. I like both equally, and I did not see any clear difference between them. I like to use the gluten-free flours that don't involve adding anything else to them, so you can sub them in for your regular baking flour. Some gluten-free flours require you to add additional items like xanthan gum, which can be a little pricey.