Wheat free / gluten free / dairy free
1 c butter flavored shortening
3/4 c sugar
1 c hard packed dark brown sugar
3 eggs
1 TB aged vanilla **
2 1/4 c Bette Hagman’s original gluten free flour mix*
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 c dairy and wheat free chocolate chips or candy pieces
Preheat oven to 375°. Mix the shortening and sugars together until they are well combined. I can never get them fluffy, but do what you can. Now is the last safe time to pinch a taste of the cookie dough. Add the eggs and mix well. Then add the vanilla.
In a separate bowl, sift together the dry ingredients. Slowly add the flour mixture to the liquids, mixing very well. Stir in the chips.
I use a #40 disher scoop to shape and size my cookies. Scoop the dough out and level off the scoop. Place dough balls about 2 inches apart on a parchment lined pan. Bake for 5 minutes, rotate the pan and bake for another 5. (baking time is, of course, approximate)
*can either be purchased premixed, or made. 2 parts white rice flour, 2/3 part potato starch, 1/3 part tapioca flour.
** aged vanilla is the best. 🙂 Buy real vanilla extract, take the seal off, write the date on it somewhere and stick it into a dark cabinet for a year before use. Gives a little bit of a rumish flavor.
I’ll have to forward these on to my wheat-allergic aunt, if you don’t mind. It looks great!!
Nope, I don’t mind at all. I figure that so many of the recipes I use took me so long to find/figure out that I should share. 🙂
Do you have a mixer? It’s a LOT easier to get sugar/shortening to go fluffy when you just flick a switch and technology takes over.
Yes, but I was too lazy this last time to get it out, and even with it, it never seems as fluffy as it Ought To. Although, I have no basis for that idea other than instinct, so who knows, maybe it is fine. *shrug/grin*
Perhaps you’re just a fluffiness snob. 😉
*laugh*
I’m a coffee snob, so why not.