Ingredients
- 3 cups Gluten-Free Blend flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp xanthan gum
- 1/2 cup vegetable oil
- 3 eggs
- 1 Tbsp vanilla
- 1/4 cup whole milk
- 1/2 cup dark or semi-sweet chocolate for dipping
Instructions
- In the bowl of a stand mixer combine 3 cups gluten-free blend flour, 3/4 cup sugar, a 1/2 tsp salt, and 2 tsp xanthan gum. Mix using a paddle attachment.
- Crack 3 eggs into a bowl and slowly add to the flour. Stream in 1/2 cup vegetable oil and 1 Tbsp vanilla.
- The cookie mix should be crumbly at this point. Slowly add the milk to bring together the mixture.
- The dough you will be left with should not be a liquid and should be soft enough to push through a cookie press.
- Either grease a cookie sheet or place a sheet of parchment paper down. Preheat your oven to 350F.
- If you have a piping bag with a fluted tip you can fill the bag and push out the cookies, about 2″ in length and 1/2″ in diameter. If not, add the dough to a ziploc bag and cut off one of the corners. You will then be able to squeeze the dough out of the bag. You won’t have a pretty design but will get the shape.
- Pipe the cookies. They won’t spread so you can place them somewhat close to each other.
- Bake for 10-12 minutes at 350F. You want them to become just a very light brown. Take care not to over bake them or they will be rock hard.
- Remove from the oven and allow to cool.
- Melt the chocolate in a double boiler or carefully in the microwave if you’re short on time. To melt in the microwave I place the chips in a bowl and heat for 30 seconds at a time, stirring after each time, until the chocolate is completely melted.
- Dip each of the ends in chocolate and set on a piece of parchment to harden.
