Gluten-Free Pantry Cookies
Gluten-free pantry cookies are the best because you can easily switch up the ingredients! They're chewy, delicious, and super soft. The perfect cookie for any occasion!
Equipment
- Rubber spatula
- Mixing bowls
Ingredients
- 1 ⅛ cups Gluten-free flour
- ½ teaspoon Baking soda
- 1 stick unsalted butter softened
- ¼ Granulated sugar
- ¼ Brown sugar
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 teaspoon salt
- ⅛ cup peanut M&M's
- ⅛ cup shaved coconut
- ⅛ cup mini chocolate chips
- ⅛ cup peanut butter cups
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Mix butter, granulated sugar, and brown sugar together in a large bowl.
- Add the egg to the butter mixture and stir to combine.
- In a separate medium-sized bowl, stir the flour, baking soda, and salt together. Slowly add to the butter mixture while scraping the sides of the bowl.
- Pour in the peanut m&m's, mini chocolate chips, coconut shavings, and peanut butter cups. Stir gently until combined.
- Scoop the dough into 1 inch balls and place on the parchment-lined baking sheet.
- Let the cookies chill in the fridge for 15 minutes before baking.
- Bake in the oven for 20 minutes or until the cookies are golden brown.
Notes
Save a scoop of cookie dough and freeze in a ziplock bag. Then you have the dough for one cookie later in the week when you're craving a cookie! Just pop in the oven at 350 degrees for 20 minutes.
Tried this recipe?Let us know how it was!