These are my youngest son’s favorite cookies. He calls them “Tricia’s cinnamon cookies” because my daughter makes some for him without any chips or nuts. This is the perfect recipe for my daughter who prefers to jumble ingredients together. Despite her tendency to just throw ingredients together in a haphazard manner, she creates wonderful baked goods
Ingredients: 
1 1/4 brown rice flour
1 cup tapioca flour
1/2 cup potato starch
1/2 teaspoon xanthan gum
1 1/2 cups brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup applesauce
1/2 cup shortening
2 eggs
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon gf vanilla
1 cup chopped nuts (optional)
1 cup white chips (optional)
Directions:
1. In a large bowl, mix all ingredients together until thoroughly combined.
2. Drop dough by level tablespoons on a greased baking sheet.
3. Bake for 10 minutes, at 375 degrees, or until the cookie bounces back when touched by a finger. Cool on baking sheet for a minute or two, then remove to a cooling rack.
These are the perfect cookie for a fall day, especially when my daughter serves them with her Chai Latte!
For more gluten-free recipes, visit Gluten-Free Wednesdays at The Gluten-Free Homemaker.
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