These taste just like chocolate chip cookies are supposed to taste, but they're gluten free!
Course Cookies
Author Mary Johanson
Ingredients
2/3cupshortening
2/3cupbutter, softened
1cupsugar
1cupbrown sugar
2eggs
2teaspoonsvanilla
2cupsGluten Free Cup-for-cup flour {Namaste brand was used for these pictures}
1cupalmond flour, finely ground
1teaspoonbaking soda
1teaspoonsalt
2cupssemisweet chocolate chips{equivalent to 12 oz. bag}
Instructions
Preheat oven to 375 F.
Combine shortening, butter, sugar, brown sugar, eggs, and vanilla. Mix well.
Stir in flour, soda, and salt.
Mix in chocolate chips by hand (or on low speed).
Let dough rest in fridge at least 30 minutes, ideally about an hour, or make dough ahead and store in fridge up to a few days before baking.
Drop dough by rounded spoonfuls 2 inches apart onto ungreased baking sheet or parchment paper. Put dough back in fridge in between prepping cookie sheets for baking to keep it chilled.
Bake 8-10 minutes or until light brown.
Let cookies cool on pan before removing.
Cookies are best served warm with a glass of milk. Mmmmmmm.