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Gluten-Free Trail Mix Cookies

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I love cookies. I love when they are slightly crispy on the outside and chewy on the inside. I like dipping them in milk and then at the end of the glass drinking up all the little bits that fell to the bottom. I really love that I can eat gluten-free cookies that don’t make me feel as though I am missing something, unlike when I eat moose other GF baked goods. Here is the recipe for my favorite gluten-free cookies to make at home. My friends love them as much as regular cookies, and asked me many times this year to make them for them for Christmas (sorry, next year). 

Gluten-Free Trail Mix Cookies

2 cups gluten-free flour (I use equal parts tapioca, potato, white rice, and sorghum)
2 cups old-fashioned oats (gluten-free)
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature (use Earth Balance for dairy-free)
3/4 cup sugar
3/4 cup plus 2 tablespoons (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cups semisweet chocolate chips
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped toasted walnuts
1/2 cup pumpkin seeds
1/2 cup shredded unsweetened coconut
(Alternately, you can use three cups of your favorite trail mix.)

Whisk first six ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in trail mix. Cover dough and chill 1 hour. (Can be made one day ahead. Keep chilled. Let soften slightly before continuing.)

Arrange two racks in center of oven; preheat to 350 degrees. Butter two baking sheets. Form dough into balls, using 1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely. (Can be made one week ahead. Store airtight at room temperature.)


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