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Gluten-Free Flour Chocolate Chip Cookie Recipe

Pillsbury Gluten-Free Chocolate Chip Cookies made with Pillsbury Best Gluten-Free All Purpose Flour Blend.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 18
Author: Cookie Madness

Ingredients

  • 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

Instructions

  • 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.

Notes

If you don't want to use the shortening you can substitute an equal amount of butter and use a total of 8 tablespoons for the whole recipe.