Preparation Steps

• Preheat your oven to 350°F (175°C). Lightly grease baking sheets or use parchment paper.
• In a medium bowl, whisk together the gluten-free flour blend, almond flour, powdered sugar, and salt.
• In a separate large bowl, cream together the softened butter and eggs until light and fluffy. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
• Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 4 inches apart. Flatten each mound slightly with the back of a spoon or your fingers.
• Bake for 10-12 minutes, or until the edges are golden brown. The centers should still be slightly soft.
• Working quickly while the cookies are still warm and pliable, use a spatula to carefully lift them from the baking sheet. Immediately shape them into cones using a cone mold or by wrapping them around a wooden spoon handle. Hold in place until they cool and set.
• Allow the cones to cool completely on a wire rack before filling with ice cream.