This recipe makes A LOT of cookies. At least 3 dozen. It’s a great holiday basic you can divide into thirds and add different chips to each third so you have a wide variety of cookies on your buffet.
1 stick softened butter
1 1/2 Cups sugar
3/4 Cup plain yogurt
1 TB vanilla
2 Cups tapioca flour
3 1/2 Cups brown rice flour
16 oz chips, nuts, dried fruit, or candy bits
Whip butter and sugar until fluffy. Whip in yogurt, eggs, and vanilla. Blend in flours completely. Unlike wheat flour cookies, gluten-free cookies will have a better consistency and bake more evenly when the flour is fully incorporated into the wet ingredients.
Stir in chips, etc.
Drop in cookie sheet in 1 inch balls spaced 1-2 inches apart. Bake in 375 degree F oven for 15 minutes until the edges are golden brown.
Dough can be made up to 10 days in advance and stored in the refrigerator. Cold dough may need an extra 2 minutes to bake.