For Gluten-Free Flour Chocolate Chip Cookies, I tend to bounce back and forth between Bob’s Red Mill 1 to 1 Blend and Pillsbury’s Gluten-Free blend. This recipe is from the back of the Pillsbury gluten free flour bag. 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!
Use a Blend of Shortening and Butter or All Butter
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.
Since posting this, I’ve actually had to cut gluten and now make my own gluten-free flour blends. When I do have to use a 1:1 blend, I use King Arthur’s Measure for Measure, Bob’s 1:1 or Thomas Keller’s Cup4Cup. I actually have not used the Pillsbury blend in a while, but it worked really well for these cookies.
Gluten-Free Flour Chocolate Chip Cookie Recipe
- 1 cup plus 2 tablespoons Pillsbury baking blend 140 grams
- 1/2 teaspoon baking soda
- 3/8 teaspoon salt to 1/2 teaspoon salt smaller amount if using salted butter
- 6 tablespoons non-hydrogenated vegetable shortening 70 grams
- 2 tablespoons butter softened, salted or unsalted okay
- 1/4 cup plus 2 tablespoons brown sugar 75 grams
- 1/4 cup sugar 50 grams
- 1 large egg 46 grams
- 1 teaspoon vanilla
- Heaping cup of semisweet or bittersweet chocolate chips
- 1/2 cup roasted salted macadamia nuts
- Mix together gluten-free flour, baking soda, salt; set aside.
- In a mixing bowl, beat the shortening, butter and both sugars until creamy.
- Add the egg and beat well, scraping sides of bowl often. Beat in the vanilla.
- Add the flour mixture and stir until it is fully blended, then stir in the chocolate chips and nuts
- Using a heaping tablespoon, scoop out about 18 gobs of dough and put them on a plate lined with plastic wrap. Cover and chill for several hours or overnight.
- When ready to bake, preheat the oven and bake cookies 2 inches apart at 350 degrees F for about 10 to 12 minutes.