Recipe: Gluten-Free Chocolate Chip Cookies

One of the first things I wanted to do when I was diagnosed was find a tasty recipe for gluten-free chocolate chip cookies. I think it deserves to be said that nothing beats the smell of fresh cookies to snap you out of a funk. I would have my house smelling like a bakery all day, every day if I could!

Setting out to find suitable replacement flours was a long process, but I have found that the Gluten Free Pantry (http://www.glutenfree.com/) puts out the absolute BEST flour to use as a 1-for-1 substitution for regular glutinous flour for baking in the form of "French Bread and Pizza Mix". Stay with me on this one - the products made with this flour turn out much more fluffy than any other flours I have tried. Beth's All Purpose flour is also good, but I like the lighter texture of the French Bread and Pizza Mix for most baked goods.

That said - here is my version of the best loved chocolate chip cookies in the world - gluten and dairy free! The nuts are optional!

Gluten-Free Chocolate Chip Cookies:

2 1/4 cups Gluten Free Pantry French Bread & Pizza Mix (found at GlutenFree.com, Whole Foods, Vons, Safeway)

1 tsp baking soda

1 tsp salt

1 cup Crisco Butter Flavor Shortening*

6 tsp water*

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups (12 oz) vegan chocolate chips (such as 365 Brands from Whole Foods or Enjoy Life Foods mini chips)

1 cup chopped walnuts (optional)

Pre-heat oven to 375.

In a large bowl, cream together shortening, water, sugar, brown sugar and vanilla extract. Add eggs, one at a time. Gradually beat in baking soda, salt and French Bread Mix. Stir in chocolate chips and nuts (if desired). Drop by rounded tablespoon onto ungreased cookie sheet. Bake 13-15 minutes – less for chewy cookies, more for crispier cookies.

*If dairy free butter is used in place of the shortening, the cookies tend to be thin and crisp. Remove water from recipe if using dairy free butter. The water in the recipe with shortening (as called for on the Crisco tub) also tends to produce thinner, crispier cookies - the recipe can be made without the water if you like your cookies to be a little more cake-like.