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.
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.