Chocolate Chip Cookies
All contents of this resource were created for informational purposes only and are not intended to be a substitute for professional advice, diagnosis, or treatment. Always seek the advice of your physician, dietitian, therapist, or other qualified health providers with any questions or concerns you may have.
- 2/3 cup shortening
- 2/3 cup GFCF margarine (I use Nucoa)
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 3/4 cups GFCF flour (I use mix of 1/2 rice and 1/2 sweet (glutinous)rice
- 1 1/2 tsp xanthum gum
- 1 tsp soda
- 1 tsp salt
- 1/2 – full bag (depending on preference) of Enjoy Like GFCF mini chocolate chips
Heat oven to 375 Mix shortening, sugars, eggs and vanilla thoroughly. Add dry ingredients. Drop by rounded spoonfuls onto a parchment paper covered cookie sheet. Bake 12 minutes.
I buy my rice flour at the Asian market – much cheaper.
It works really great to make up a bunch of these mixes at the same time. I put all of the dry ingredients in a zip lock freezer bag with all the wet ingredients written on the bag with a sharpie marker and the baking temp and time. These can just be stored in the cupboard. I even hauled several of these “cookie mixes” with me on our recent trip to Branson. We had fresh baked cookies several times whileÂ we were there. The relatives didn’t even know they were eating “weird food.â€