Recipe from: Gluten-Free Baking Classics by Annalise G. Roberts
1 cup vegetable shortening (not butter or margarine)
1 cup granulated sugar
1/2 cup dark brown sugar (I use light brown sugar)
2 large eggs
1 tbsp pure vanilla extract
*2 cups plus 2 tbsp Brown Rice Flour Mix
1 1/2 tsp baking soda
1 tsp xantham gum
1/2 tsp salt
12 oz chocolate chips
Preheat oven to 375 degrees. Position rack in center of oven. Lightly grease cookie sheet with cooking spray.
Beat shortening and both sugars at medium speed in large bowl of electric mixer. Add eggs and vanilla; beat until fluffy.
Add flour, baking soda, xantham gum and salt; mix at medium speed until well blended. Mix in chocolate chips.
Drop heaping teaspoons of dough onto cookie sheets 2 inches apart. Bake in center of oven for 8-10 minutes until light golden brown. Transfer to a wire rack and cool. Store in airtight container.
*Brown Rice Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
These are delicious and you can't tell they are gluten free. Gluten-Free Baking Classics is a great cookbook and helped me cook things for my daughter that I didn't think she would be able to ever have again.
Comments