So here is another attempt at converting a old recipe to gluten-free...classic chocolate chip cookies. We have had this recipe in our family for a long time, but haven't made them in awhile.
As far as I can tell (and remember), they don't taste any different and are maybe even a little better. Of course, I guess it depends on what kind of gfree flour you use that determines taste and consistency. Anyways...on to the recipe!
-6 Tbsp brown sugar
-6 Tbsp white sugar
-1/2 tsp vanilla
-1/4 tsp water
-1/2 tsp salt
-1/2 tsp baking soda
-1/2 C shortening
-1 C (6 oz) chocolate chips
-1 cup gluten-free all purpose flour (Once again, I used Bob's Red Mill)
Beat shortening, sugars, vanilla, water and egg until light and fluffy.
Mix flour, soda and salt.
Blend into shortening mixture.
Stir in chocolate chips...
Try to make them small when you put them on the cookie sheets. These look small, but the cookies ended up being too big and didn't turn out good.
Bake at 375 for 9-10 minutes. Watch them close b/c they might be done before time is up.
Here's what happens when you make the cookie dough rounds too big...They still taste good, but aren't very nice to look at. :)
These were a little bit smaller than the first ones, but still too big.
When I was putting these on the pan, I thought they looked way too small but they turned out perfect! They spread out so much in the oven!
I'm glad these turned out good, well the last couple of pans anyways! That's what happens with baking though...totally trial and error!
The recipe is supposed to yield 50 cookies, if you make them small that is. I ended up with 30 b/c of the first pan of HUMONGOUS cookies. =) Oh well, they still tasted good and that's all that matters!