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Friday, January 06 2017


3/4 - cup shortening
1/4 - cup butter, softened
1 - cup packed brown sugar
1/2 - cup granulated sugar
1/2 - teaspoon baking soda
1/2 - teaspoon salt
2 - eggs
1 - teaspoon gluten-free vanilla
2 3/4 - cups Gluten-Free Flour Mix Recipe
1 - 12 ounce package (2 cups) semisweet chocolate pieces
1 1/2 - cups chopped walnuts, pecans, or hazelnuts (filberts), toasted if desired (optional)

Preheat oven to 375 degrees F. In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat about 2 minutes or until mixture is light and fluffy, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the Gluten-Free Flour Mix as you can with the mixer. Using a wooden spoon, stir in any remaining flour mix, the chocolate pieces, and, if desired, nuts.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 7 to 8 minutes or until evenly browned. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool.
Gluten Free Flour Mix

3 - cups white rice flour
3 - cups potato starch
2 - cups sorghum flour
4 - teaspoons xanthan gum

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

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

Nutrition Facts (Gluten Free Chocolate Chip Cookies)
Per serving: 132 kcal cal., 7 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 10 mg chol., 54 mg sodium, 19 g carb., 1 g fiber, 10 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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