Gluten-Free Flour Chocolate Chip Cookie Recipe
Pillsbury Gluten-Free Chocolate Chip Cookies made with Pillsbury Best Gluten-Free All Purpose Flour Blend.
Servings 18
Cost 5
Ingredients
- 1 cup plus 2 tablespoons Pillsbury baking blend (140 grams) -- Use the weight if possible
- ½ teaspoon baking soda
- ⅜ teaspoon salt to ½ teaspoon salt smaller amount if using salted butter
- 6 tablespoons non-hydrogenated vegetable shortening (70 grams)
- 2 tablespoons butter, softened, salted or unsalted okay (28 grams)
- ¼ cup plus 2 tablespoons brown sugar (75 grams)
- ¼ cup sugar (50 grams)
- 1 large egg (46 grams)
- 1 teaspoon vanilla
- Heaping cup of semisweet or bittersweet chocolate chips
- ½ 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.
