Gluten-Free Golden Palomino Cookie Mix
These decadent gluten-free palomino cookies will bring you joy for all occasions! Every bite brings a wild sensation of sweet white chocolate and the light buttery flavor of almonds. Bring them on the go, or drop some off at your neighbors' doorstep to highlight your culinary skills. Honestly, you may enjoy them so much you may never want to share! Just ask our staff!
This mix makes approximately 18 3-inch cookies.
Ingredients: gluten-free flour*, gluten-free oats, white chocolate chips, sugar, brown sugar, baking soda, baking powder, sliced almonds, Redmond Real Salt®
Allergens*: Almonds, our gluten-free flour contains milk (dairy) powder.
You will need: 1 stick butter, 1 egg, and 1/2 teaspoon vanilla extract.
Instructions are included, but are also below incase you misplace them!
Gluten-Free Palomino Cookie Mix Instructions:
Preheat oven to 350°F
In your mixer with the paddle attachment or vigorously by hand, cream:
1/4 pound softened butter (1 stick)
Then add:
1 egg
1/2 teaspoon vanilla extract
Add the bag of dry ingredients and mix for about 20 seconds with the mixer to incorporate. Finish mixing by hand, picking up the bottom bits and making sure there are no dry spots.
Drop fat tablespoons of cookie dough onto two greased or parchment-lined cookie sheets. Bake 8-11 minutes, checking halfway through and rotating the pan to avoid hot spots in your oven.
The bottoms of the cookies will start to brown when finished baking. Let sit a minute, then cool thoroughly on wire racks.
The uncooked balls freeze beautifully—put pan of cookie balls into the freezer overnight, then store them in a ziplock bag and bake just one (or ten) at-a-time, when the craving hits.
*Note we are at almost 7000' ft and test all of our recipes. They should work for you; however, if you’re baking at a lower elevation, especially sea level, you may want to ever-so-slightly increase the oven temperature.
