Gluten-Free Flour Chocolate Chip Cookie Recipe
Pillsbury Gluten-Free Chocolate Chip Cookies made with Pillsbury Best Gluten-Free All Purpose Flour Blend.
plus 2 tablespoons Pillsbury baking blend
salt to 1/2 teaspoon salt
smaller amount if using salted butter
non-hydrogenated vegetable shortening
softened, salted or unsalted okay
plus 2 tablespoons brown sugar
Heaping cup of semisweet or bittersweet chocolate chips
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.
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.