Having an acute cookie craving? Need to take cookies to an office party or potluck? These are a sure bet. Everyone is sure to gobble these right up! No one will believe that these crispy, chewy cookies are allergen-free.
I use a custom flour blend for this recipe and I strongly encourage making a large freezer bag of the mix described below. The cookies are worth blending the flours yourself. This flour blend, cookie dough and cookies freeze perfectly for months. If you do decide to bake them later, they will require a little extra time in the oven.
Yield: 42 – 3 inch cookies
Preparation Time: 25 minutes
Baking time: 10 minutes
2/3 cup organic soy-free Spectrum palm oil based solid shortening
1 tablespoon canola oil
1 cup packed dark brown sugar
½ cup sugar
1 tablespoon vanilla extract
1/3 cup water
2 ¼ cups gluten-free baking mix at the bottom or Pamela’s Bread Mix
1 teaspoon salt
1 teaspoon xanthan gum
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 10 oz bag Enjoy Life dairy-free, soy-free chocolate mini chips (or any allergen-free chocolate bar of your choice, crushed)
½ cup toasted, chopped pecans
Preheat oven to 375 degrees.
Line cookie sheets or baking pans with parchment paper.
Cream shortening, oil and both sugars in a mixing bowl with a stand mixer with paddle attachment until smooth.
Add vanilla and water. Mix until combined. This will look ugly. Don’t worry.
Combine gluten-free baking mix, salt, xanthan gum, baking soda and baking powder in medium size bowl.
Add the mixed dry ingredients to creamed mixture and beat until smooth.
Add chocolate chips and nuts and blend until combined.
Use cookie dough sized ice cream scooper to scoop even sized cookies. Or use a tablespoon. Please take the time to make them the same size. Place on parchment paper lined baking sheet.
Flatten cookies with wet a finger.
Bake 10 to 12 minutes until golden brown. Remove from oven and allow cookies to cool on baking sheet until firm. Use a metal spatula to move cookies to a cooling rack.
As seen on Positive Kitchen
Cookie recipe adapted from Enjoy Life mini chocolate chips
Aside from pre-made baking mixes, I also enjoy experimenting with baking mix recipes that I find online and in cookbooks. This one from Artisanal gluten free cooking by Kelli and Peter bronski of the blog no gluten, no problem, is great for the cookie recipe above.
1 ¼ cup brown rice flour
¾ cup sorghum flour
2/3 cup corn starch
¼ cup potato starch
1 tablespoon plus one teaspoon potato flour
1 teaspoon xanthan gum
// What’s your favorite kind of cookie?
// Let us know if you make these in the comments below!