COOKIES SOUR CREAM M&M GF

By smaier

Note: These cookies were made for a friend with an egg-allergy; you will need to add an egg and/or xanthan gum if you are not using Pamela’s or a gluten-free flour mix with leavening and xanthan gum.

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup sour cream
• 1/4 cup salted butter
• 1/4 cup canola oil
• 1.5 teaspoons vanilla
• 1 3/4 cup Pamela’s Baking Mix (or other gluten-free flour combination with leavening)
• 1 cup M&Ms

Details

Servings 3

Preparation

Step 1

Preheat the oven to 375 degrees. Mix butter, sour cream, granulated sugar, brown sugar, vanilla, and oil in a medium-sized bowl. Once the mixture is fluffy, add the baking mix a little at a time until combined. Stir in the M&Ms. Drop on greased cookie sheets in teaspoonfuls. Bake for 9-11 minutes or until slightly browned.


As with all gluten-free cookie recipes, make sure you refrigerate the cookie dough for at least 4 hours (preferably overnight) before baking your cookies.