Gluten-free and Sugar-free Cookies
Ingredients:
- 1/2 cup butter
- 1/2 cup xylitol or splenda (I use xylitol (xyla), it's better and safer than splenda)
1/4 vegetable oil (this serves as an egg substitute for toddlers allergic to eggs. I actually did mine with flaxseed + 3 tbsp water though my son has no problem with eggs, it just happened that I didn't have eggs left in the pantry.) - 1 teaspoon vanilla
- 1 1/2 cups Bob's Red Mill Gluten-free pancake mix
- Add-ons: (optionall) chocolate chips, walnuts or almonds, about 1/2 cup each for the whole batter
Directions:- Preheat oven to 350 degrees.
- Cream butter and xylitol.
- Add oil and vanilla, then beat together.
Add pancake mix and mix thoroughly. - Fold in chocolate chips and nuts (I actually cut 1/4 of batter to add chocolate chips and nuts for me, but for my son I made it plain for him)
- Scoop 1/2 tbsp of dough for the little ones or 1 tbsp of dough for the bigger ones on a lightly greased cookie sheet.
Flatten with a spatula.
Bake for 12-15 minutes, or until edges begin to brown.
Let cookies cool slightly and eat or you can transfer it in a sealed container once cooled.
Hope you like this recipe and please do let me know if you ever tried this one. Thanks and enjoy!
