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Gluten-Free Dairy-Free Egg-Free Vegan Soy-Free Peanut-Free Corn-Free Grain-Free Paleo
Infinitely customizable and endlessly delicious, these grain-free cookies are bound to be a fast favorite. Since each batch only makes 10 cookies, everyone can mix up their own dough with their own mix-ins. The only challenge is not eating them all in one sitting! Recipe and Photo created by Meg van der Kruik of This Mess Is Ours.
Yield: 10 cookies
Preheat the oven to 350 °F and line a baking sheet with parchment paper.
Combine all of the dry ingredients in a mixing bowl, whisk together to combine. In a separate small bowl combine the wet ingredients and whisk to combine. Pour the wet ingredients into the dry ingredients and stir to combine. Add 1/4 cup worth of add-ins and stir to incorporate,
Using a small cookie scoop, scoop mounds* of dough onto the baking sheet 1-inch apart from one another.
Bake for 12-15 minutes until the cookies are golden on the bottoms. Allow to cool for 5 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
Cookies can be stored at room temperature in an airtight container for up to 4 days
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