Gluten-Free Chocolate-Chip Cookies

READY IN: 20mins
Recipe by Laura Meehan

Yummy, nobody-knows-they're-gluten-free cookies! Always a hit! Can use 2 1/4 cups of any other gluten-free flour instead of the cornstarch, tapioca flour, and rice flour if desired.

Top Review by Mia in Germany

Awesome cookies!! I used arrowroot instead of cornstarch and brown rice syrup instead of both sugars, so I cut down shortening and margarine to 3 tablespoons each. You're right, nobody can tell they're gluten free - dangerous, becacuse they get eaten up by non celiacs if you're not quick enough :D Made for PAC fall 2009. Thanks for posting these treats!

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Beat shortening, butter, sugars, egg, and vanilla in large bowl.
  3. Beat in flour, baking soda, and salt.
  4. Stir in chocolate chips.
  5. Drop by spoonfuls onto the baking sheet.
  6. Bake for 8-11 minutes, swapping spots on the racks if using two sheets at once (the higher ones bake faster).

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