Cookies agli M&M's senza glutine

Ingredienti

• 1 3/4 cups gluten-free flour
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup butter ((melted) *(check notes for vegan option))
• 1 egg (*(check notes for vegan option))
• 1 egg yolk
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 2 tsp pure vanilla extract
• 1 cup M&Ms

Preparazione

1. 1

   In a medium bowl mix the flour, salt, and baking soda. Set aside.

2. 2

   In a big bowl add the melted butter, and brown and white sugar , and whisk until the ingredients are mixed. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract.

3. 3

   Add the vanilla extract and the egg yolks (one at a time) mixing on low-medium speed until well mixed.

4. 4

   Slowly add the dry ingredients into the wet ingredients and mix until everything comes together. Fold in the M&Ms (save a little bit of the M&Ms to add on top of the cookies before you bake them- this is optional but it will give you prettier cookies). Do not over-mix.

5. 5

   Refrigerate the cookie dough for at least 30min or preferably 1 to 2 hours.

6. 6

   When you are ready to bake the cookies preheat the oven to 350°F (180°C) and line baking sheets with baking paper or silicon baking mats.Roll cookie dough into balls, about 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets.

7. 7

   Bake for about 12 to 13 minutes or until the edges are lightly browned. The centers will look soft. They will harden as they cool. As soon as you remove them from the oven, take a round cookie cutter and swivel it around the edges to shape it into a perfect circle. This is optional.Let the cookies cool completely, then transfer to a wire rack and enjoy!