Gluten Free Blueberry Cookies


1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
zest from one lemon
2 cups gluten free baking flour*
1/2 cup coconut flour
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups dried blueberries*


Preheat oven 350°. Cream butter and sugars. Add eggs and zest. Whisk together the next 5 ingredients, add dried blueberries, and mix until combined. Add flour mixture 1/2 cup at a time to batter then mix thoroughly.
Drop by teaspoons on a lightly oiled cookie sheet. Bake 10 minutes. Transfer to a cooling rack.
Makes 5 dozen.

From the Pantry:
Bob's Red Mill Gluten Free 1 to 1 Baking Flour
Stoneridge Orchards Blueberries