Nana Pat’s Homemade Gluten Free Cookies




2 ¼ Cups Flour – I Used Robin Hood Gluten Free Flour

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup Becel Buttery Taste Margarine

1 Cup Firmly Packed Light Brown Sugar

¼ Cup Granulated Sugar

2 Large Naturegg™ Omega 3 eggs – I Just Used Large Eggs

1 Teaspoon Vanilla Extract


Preheat Oven To 375 Degrees Fahrenheit

In A Large Bowl, Cream Becel Buttery Taste Margarine And Sugars Until Light And Fluffy

Beat In Eggs And Vanilla Extract

Combine Flour, Baking Soda and Salt In A Separate Bowl

Gradually Add To Creamed Mixture Until Combined

Add In A Combination Of Dried Fruits Like Cranberries, Oats, Chocolate Chips White Or Dark, Toffee Bits And Coconut

Drop Spoonfuls Of Desired Size, I Use A Small Ice Cream Scoop To Get About 1 Tablespoon Of Mixture, Onto The Baking Sheet

Bake 8-10 minutes To Desired Brownness – In My Oven I Turned The Tray Halfway Through And Baked 10-12 Minutes

These Cookies Have The “Thumbs Up “ From My Grandchildren And Great Grandchildren As Well As The Young Older Teens Next Door!!

Pin It on Pinterest

Share This
Scroll to Top