Our apologies to the classic chocolate chip cookie recipe: We've got you beat. Toast the nuts before mixing them into the batter to maximize crunch.

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Ingredients

Directions

  • Preheat oven to 375°F. In a large bowl beat shortening and butter with a mixer on medium for 30 seconds. Add both sugars, baking soda, and salt. Beat on medium for 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in Gluten-Free Flour Mix. Stir in chocolate pieces and, if desired, nuts.

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  • Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake 7 to 8 minutes or until golden. Cool on cookie sheet 2 minutes. Remove; cool on a wire rack.

Nutrition Facts

132 calories; 7 g total fat; 10 mg cholesterol; 54 mg sodium. 19 g carbohydrates; 1 g protein;

Gluten-Free Flour Mix

Ingredients

Directions

  • In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

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