These really aren't a beginner recipe. You start by mixing up a 'from scratch' dough, divide it and flavor each parts separately, flatten, chill and roll it all up. But I wasn't scared. I was inspired, remember? I just had a good feeling... and a craving for a coffee, cookie, chocolate trifecta. So I went to town and I subbed my favorite go-to gluten free flour mix for the 3 cups of regular flour. It seemed a little crumbly but I just added a little soy milk. Soy milk makes everything better, yeah?
Let's just cut to the chase. This story does not have a happy ending. Do not make these cookies with a high protein gluten free flour mixture.
Don't worry, I'm kidding. I don't feed poor Milo cookie dough. He's just big boned, ok? And next time I try this recipe I'll use a flour mixture that works awesome in my favorite shortbread recipe. It's a much lighter, starchier mix that is perfect for rolled out cookies!
It's pretty simple:
4 parts Tapioca Starch
3 parts Brown Rice Flour
1 part Potato Starch
Happy Baking :)