I got this recipe from “The Delight Gluten-Free” Magazine. I just replaced the sugar with XYLA. Co-workers have raved about these cookies.
Preheat oven to 350
Line cookie sheets with parchment paper.
- 1 cup of butter – room temp
- 1 1/2 cups of XYLA
- 2 large eggs
- 2 3/4 cups of gluten free flour (I use the Pamela’s brand)
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons XYLA
- 2 tablespoons ground cinnamon
In the bowl of a standing mixer cream together butter, sugar and eggs.
In a separate bowl combine the flour, cream of tartar, baking soda and salt.
Blend dry ingredients into the wet ingredients and mix until a smooth dough forms.
Transfer dough to a bowl, cover and refrigerate for at least 20 minutes
While dough is chilling mix the XYLA and cinnamon in a small bowl
Drop 1 inch balls of dough into the XYLA/cinnamon mixture and roll gently to coat
Place the coated balls of dough on the parchment papered cookie sheets and bake for 9 to 12 minutes.
Let sit on cookie sheet to cool for a bit and serve.