Preheat oven to 375°. Combine ingredients until dough forms. Drop by rounded spoonfuls onto an ungreased baking sheet. Bake 7-8 minutes. Cool 2 minutes before removing from baking sheet. Makes 24-28 cookies.
High altitude: Reduce butter by 1 Tbsp. and bake 8 minutes.
Lighten it up: use 3 Tbsp. Greek yogurt in place of butter. Bake 10 minutes.
Egg substitute may be used.
More ways to mix it up!
- Fold ½ cup chopped nuts into cookie dough.
- For cute cookie sundaes, top 1-2 warm cookies with a scoop of vanilla ice cream, whipped cream and a maraschino cherry.
- Top cooled cookies with chocolate frosting.
Always check the labels of ingredients in recipes to confirm they are gluten-free, and ensure your space is free from other possible sources of gluten. Since ingredient formulas can change and vary among other brands, Tastefully Simple cannot ensure that prepared recipes will be gluten-free.