Pillsbury Gluten-Free Flour Chocolate Chip Cookies

The source of this recipe is the back of a bag of Pillsbury Gluten-Free All Purpose Flour Blend, but I halved it, added macadamia nuts and chilled the dough before baking. For gluten-free flour chocolate chip cookies, these are fantastic. For any chocolate chip cookies, these are fantastic!

The back-of-the-bag Pillsbury recipe calls for a mixture of shortening and butter. Both Crisco and non-hydrogenated shortenings like Nutiva and Spectrum work perfectly, but if you prefer to use all butter, that works too. The cookies in the photo below were made with 100% butter.

You really can’t go wrong with these, but in my opinion the cookies are even better when made with dough that’s chilled for 24 hours — especially the ones made with butter. Here’s a picture of how I portion out the dough before chilling. Once the dough is solid, I wrap it up and put it in a freezer bag and bake as needed.

Compared to other chocolate chip cookies, these are slightly crumblier, a little more shortbread-like, and pretty thick — or at least mine were. While I do like my cookies made with wheat flour, I’ve found myself making this recipe over and over because it’s so good.