My sister in law recently discovered that she is allergic to gluten. Since it’s almost Christmas, I wanted to find a tasty cookie recipe so she doesn’t have to miss out on all the sweets this year. After a lot of searching and some research, I found one I thought would be good. A little change here and there and these cookies actually taste good. Now don’t get me wrong, you can totally tell these are not regular chocolate chip cookies but if you are on a gluten free diet then I think you will really enjoy these.
Gluten Free Chocolate Chip Cookies
Chewy with just the right amount of crispy edge
- 1 1/2 cups gluten free flour
- 1/2 tsp salt
- 1/2 tsp baking soda (gluten free)
- 1/2 tsp baking powder (gluten free)
- 1/3 cup Crisco butter flavored shortening
- 1/2 cup unsalted butter, softened
- 1 tbsp coconut oil
- 1/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp real vanilla extract
- 1 cup chocolate chips
In a medium sized bowl, whisk together the flour, salt, baking soda and baking powder. Set aside.
In a large bowl, beat together the butter flavored shortening, unsalted butter, coconut oil, white sugar and dark brown sugar. Mix until creamy.
Add in egg, egg yolk and vanilla extract. Mix well.
Slowly add in the flour mixture until well combined.
Stir in chocolate chips.
Cover bowl with plastic wrap and place in refrigerator for 1 hour.
When hour is almost up, preheat oven to 375 degrees.
Line a cookie sheet with parchment paper.
Roll about 2 tbsp of cookie dough into a ball and place on cookie sheet leaving about 2 inches in between cookies. I usually just eyeball the amount of dough.
Bake for 7-9 minutes until the edges just begin to brown. Remove from oven and allow cookies to set on cookie sheet for 5 minutes. This will allow the cookies to finish cooking without getting hard.
Remove from cookie sheet and place on cooling rack to finish cooling completely.