While visiting my in laws one day, my father in law shared a cookie he baked for us. I took a bite and froze. That was it! It was gluten free, and it was RIGHT! What on earth was different? It was the shortening! I have never baked with shortening. I used oils, coconut oil, earth balance, but not shortening! So, off to the store I went. I purchased the Spectrum Organic Palm shortening, and put it together. Now, I bake these for Christmas, and maybe for a special birthday gathering here or there. They are a hit with everyone, and no one even knows they are gluten free. Enjoy.
Ingredients:
- 1/2 Cup Palm Shortening - organic
- 1/2 Cup Earth Balance butter stick (I used soy free)
- 1 Cup sugar
- 1/2 Cup brown sugar (not packed)
- 2 organic eggs
- 2 tsp vanilla
- 1 1/2 Cup all purpose gluten free flour (this is Pamela's Artisan Blend)
- 1/2 Cup almond flour (or replace with more of the gluten free all purpose)
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 Cup dairy free gluten free chocolate chips
Method:
Preheat oven to 375 degrees F. Mix liquid ingredients well. Add sugars, blend. Add remaining ingredients, mix. Bake rounded teaspoons of dough, packed well and placed 2 inches apart. I prefer baking on stonewear pans (like a pizza stone) but you can choose whatever you have in the kitchen. Bake 10-12 minutes (may vary depending on pan). Cookies will begin to golden all around, and they will be ready. Let set for a few minutes before removing from pan.
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