Happy Wednesday! I’ve recently gotten into gluten-free baking due to my diabetes (and because I don’t feel as bloated when eating treats that are gluten-free).
After trying a few recipes for gluten-free chocolate chip cookies, I found a winner! They’re soft, a little chewy and full of semi-sweet chocolate chips, all the things required in my ideal cookie. Even the boyfriend enjoyed them, and he is pretty picky about what treats he eats.
Check out the recipe and let me know if you’ve tried your hand at baking gluten-free cookies or any other gluten-free treats!
- ¾ all vegetable shortening
- ¾ cup firmly packed brown sugar
- ½ cup sugar
- ¼ cup butter, softened
- 2 teaspoons vanilla extract
- 2 eggs
- 2 gluten-free flour of your choice
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups semi-sweet chocolate chips
- Heat oven to 350°F.
- Beat shortening, brown sugar, sugar, butter and vanilla in large bowl with mixer on medium speed until blended.
- Add eggs, one at a time, beating well after each addition.
- Stir flour, baking soda and salt in medium bowl.
- Beat into shortening mixture just until blended. Stir in chocolate chips.
- Drop by rounded tablespoonfuls 2 inches apart onto baking sheet.
- Bake 10 to 12 minutes or until edges are light brown.
- Cool on baking sheet 3 minutes.
- Remove to wire rack to cool completely.