Allergen Free Chocolate Chip Cookies
| Categories: | Desserts GFDF |
| Submitted by: | Bethany Meierdiercks |
| Preheat: | 350 |
| Serves: | 18
|
| Prep time: | 10 min |
| Cook time: | 10 min |
| Total time: | 20 min |
Makes 3 dozen cookies
Ingredients
| 1 1/2 cups | gluten free 1:1 baking flour |
| 1 1/2 tsp | kosher salt |
| 1/2 tsp | baking soda |
| 1/2 tsp | Baking powder |
| 1/2 cup | vegetable shortening (palm) |
| 1/2 cup | packed brown sugar |
| 1/2 cup | granulated sugar |
| 1/3 cup | water, room temperature |
| 1 - 2 tbsp | vanilla extract |
| 10 oz pkg | Semisweet Chocolate Morsels |
Steps
- Preheat oven to 350 degrees. Line baking sheets with parchment paper
- Combine flour, salt, baking soda and baking powder in small bowl.
- Beat shortening, brown sugar and granulated sugar in large mixing bowl until blended. (mixture will look sandy).
- Add water and vanilla extract, mix well.
- Gradually beat in flour mixture. Stir in chocolate chips.
- Drop by rounded tablespoons onto prepared baking sheets. Flatten each dollop into rounded shape
- Bake for 10-12 minutes (or until tan across cookie surface). Cool on baking sheet for 10 minutes. Remove to wire rack to cool completely
Note
Pan cookie variation: Grease 13x9" baking pan. Prepare dough as above and spread into prepared pan. Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Makes 30 bars