• 2 3/4 cups All Purpose Gluten free flour (xanthan gum included) (370 g)
  • 1 tsp salt (6 g)
  • ½ tsp baking soda
  • 2 sticks of margarine (220 g)
  • ½ cup granulated sugar (105 g)
  • 1 cup packed brown sugar (225 g)
  • 1 tbsp vanilla extract
  • ½ cup mini chocolate chips

Directions:

  • Mix flour, salt and baking soda and set aside.
  • Beat the margarine and sugar
  • Add vanilla
  • Add flour in batches so that the powder is not flying everywhere
  • Mix very well until dough is cohesive. If to dry, add a bit of water (tbsp)
  • Add chocolate chips to batter
  • Flour your work surface. 
  • Roll out dough onto saran wrap surface or silpat so it doesn’t stick to surface.
  • Cut  3” – 3.5” circles with the top of a glass or cookie cutter. place filling and pinch
  • into triangle pocket cookie. Bake at 350 degrees for 12-15 minutes depending on size.
  • They should be very lightly coloured.
  • Once cooled, ice them with chocolate drizzle, sprinkles and/or royal icing.