Ingredients
1/4 Cup Butter, softened
1/4 Cup Shortening
1/4 Cup Granulated Sugar
1/2 Cup Brown Sugar (packed)
1 Egg
1/2 Tsp. Vanilla
1 1/4 Cups Gluten Free Flour
1/4 Tsp Baking Soda
1/4 Tsp Baking Powder
1/2 Cup Mini Chocolate Chips (or 1 cup regular chocolate chips)
1/8 Tsp Cinnamon (optional)
1/8 Tsp Nutmeg (optional)
Instructions:
Preheat Oven to 375
1. Mix flour and baking soda. If using cinnamon and nutmeg add to flour mixture at this time. Set aside.
2. Beat butter, shortening, and egg until combined. Add brown sugar, regular sugar, and vanilla. Mix until well combined.
3. Add flour to egg mixture and mix well. Stir in chocolate chips.
4. Drop by teaspoonfuls onto parchment lines baking sheets. Bake 8-12 minutes until brown. Let sit on baking sheet 1-2 minutes then transfer to wire racks to cool. Store in airtight container for several days or freeze for later.
Yield 24-28 Cookies. Using butter and shortening makes for a crispy cookie. Using all butter or a combination of butter and applesauce make softer cookies. Recipe may be doubled. You may also bake the cookies at a lower temp, set to 350 and cook for 10-15 minutes.
Growing up in a large family we learned how to to cook and bake from scratch. For health reasons several of the sisters in our family have switched to a gluten free lifestyle. We have been sharing recipes and ideas for quite awhile and finally decided to create this blog as a way for us to share our adventures in gluten free baking. We hope others will also benefit from our recipes and ideas.
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