I’m not one that can pass up the dollar section in Target. No matter what kind of hurry I’m in, I just can’t walk past it without rummaging through the knick knacks.
Sometimes I can make it through without adding random items to my cart…sometimes.
But with kids? Forget it! Especially when there are packs of Sixlets involved with the words “Gluten Free” staring you right in the face. Those times I just can’t say no.
I may have bought 5 packs of these little gluten free goodies with the intention of making some kind of spectacular dessert. I figured Sixlets are pretty much like M&M’s, and people make M&M cookies all the time.
Why not Sixlets cookies??? Better yet, Super Soft Sixlets Cookies!
Braelyn was so excited to come home to these freshly baked colorful cookies. She’s pretty much accustomed to running in the house every afternoon to see what surprise I baked while she was away at school. Needless to say, these little treats scored some major excitement with my favorite kindergartener.
Something I discovered about Sixlets is that when you bake them the candy coating melts into an almost marshmallowy texture. Uh yeah, I’ll take that. Sounds awesome, right? It is. Truly, these are purely awesome little cookies.
And the cookie part is so soft and chewy in texture. No dry crumbs here like all your store bought gluten free cookies. These are perfectly reminiscent of everyone’s favorite “my grandma makes better cookies than your grandma” cookies. C’mon, we all know our own grandmother’s cookies are the best. =)
So if you have little kiddos at home…or not…go ahead and make their day. You bust out a batch of these cookies, and you are sure to be the hero in your house.
What fun treats do you make using your favorite candies?
- ¼ cup coconut flour
- ¾ cup potato starch
- ½ cup plus 3 tablespoons gluten free oat flour
- ½ cup sweet sorghum flour
- 1 teaspoon xanthan gum
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1½ sticks of butter, melted and cooled to touch
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup Sixlets
- 1 cup milk chocolate or semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. Melt butter for 30 seconds in a microwave safe dish. Stir butter. Microwave in 15 second increments until completely melted. Set aside and allow to cool to room temperature.
- While butter is cooling, combine coconut flour, potato starch, oat flour, sorghum flour, xanthan gum, baking soda, and salt in a small mixing bowl. Sift together.
- Once butter in cooled, pour into a large mixing bowl or stand mixer. Add brown sugar and granulated sugar. Beat together for one minute. Add eggs and vanilla. Beat until combined. Add flour mixture and beat until incorporated, scraping down the sides. Mix on medium for 2-3 more minutes until dough begins to pull away from the sides. Allow dough to sit for 5 minutes and beat again for 1 minute.*
- Add 1 cup of Sixlets and 1 cup of milk or semi-sweet chocolate chips to dough. Using a wooden spoon, mix together until evenly distributed. Scoop 1" balls onto cookie sheet 2" apart.
- Bake cookies at 350 degrees for 8-10 minutes until lightly brown. Remove from oven and slide parchment paper with cookies onto a cooling rack. Allow to cool completely. Continue baking cookies, one cookie sheet at a time until the dough is gone.
