Gluten-Free Flour Chocolate Chip Cookie Recipe

Pillsbury Gluten-Free Chocolate Chip Cookies made with Pillsbury Best Gluten-Free All Purpose Flour Blend.

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookies, Gluten-Free

Prep Time 10

Cook Time 10

Total Time 20

Servings

Author Anna

Cost 5

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

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.