There’s something special about chocolate chip cookies. Almost everyone loves them. Their salty sweetness is just so satisfying. But all chocolate chip cookies are not created equal. Otis Spunkmeyer makes the most delicious variety, and I’ve tried for YEARS to emulate their recipe. Mine still don’t quite compare, but I’ve finally found a recipe that I can’t get enough of.
The problem I’ve faced recently is that I’ve figured out that gluten sometimes really hurts me. I can eat breads with absolutely no issue, but I can’t eat regular pasta anymore, and we eat pasta 3-4 times a week because it’s one of our favorite foods. Thankfully, many of the gluten-free varieties available today are even more delicious than the gluteny pastas! Cookies and other baked goods have also presented problems once I’ve swallowed them. I don’t know if it’s the gluten mixed with sugar, or if it’s the quality of basic flour, but OUCHIE they hurt in my tummy!!
I’ve tried numerous gluten-free flours in my baked goods (pies, cakes, breads), and I’ve had great success with most of them…except chocolate chip cookies. I have only found one flour brand that results in the perfectly soft, semi-doughy, smooth texture that I love oh-so-much: Pillsbury Best Gluten Free All Purpose Flour Blend. It’s a blend of rice flour, potato starch, pea fiber, tapioca starch, and xanthan gum. Whether it’s healthy, I can’t say, but I can eat a dozen cookies made with it and not feel sick. So basically, it’s magic.
My chocolate chip cookie recipe is nothing special. It’s literally printed on the bag of flour. I didn’t say I was original. I do make a couple of small tweaks sometimes, like substituting almond extract for half of the vanilla extract and mixing up the shortening/butter ratio. I’m no master baker, I just want good cookies.
I’ve tried this exact recipe with Bob’s Red Mill 1:1 gluten-free baking flour, but my cookies never really set – they were doughy but crumbly, which I didn’t even know was possible. Bob’s also resulted in grainy cookies which is gross (and surprising because other things I’ve made with Bob’s have turned out smooth and amazing). My goal is always to not be able to tell I’m eating gluten-free, and especially for guests to not be able to tell (although I do tell them).
Today, I ended up with 47 cookies. The recipe says you’ll get 60, but I like them bigger – they end up softer. The last ten or so always end up smaller (and subsequently crispier) as I start feeling sad that the dough in the bowl is running out…but at least they’re cute!
The Best Gluten-Free Chocolate Chip Cookies Ever Made
- 1/2 Cup Shortening
- 1/2 Cup Butter, Softened (can adjust Shortening/Butter ratio)
- 3/4 Cup Packed Brown Sugar
- 1/2 Cup Sugar
- 2 1/4 Cups Flour
- 1 tsp Vanilla Extract
- 2 Eggs
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 Cups Chocolate Chips
- 1 Cup Nuts (optional)
Heat oven to 350 degrees
Beat shortening, butter, sugar, brown sugar, and vanilla in large bowl with mixer on medium speed until blended
Add eggs, one at a time, beating well after each addition
Stir flour, baking soda, and salt in medium bowl
Beat into shortening mixture just until blended
Stir in chocolate chips and nuts
Drop by rounded tablespoonfuls 2 inches apart onto baking sheet
Bake 10-12 minutes or until edges are light brown
Cool on baking sheet 3 minutes
Remove to wire rack to cool completely
Let me know if you try these, and tell me about the twists YOU put on your cookies!
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