Celiac Support Network

What I really like about this recipe is that it doesn’t make you use four different flours, Xanthum gum, and other fussy ingredients.  It simply says “gluten-free baking mix”, so you can choose your favorite one.  My recommendation is for Pamela’s Baking & Pancake Mix, which gives an excellent texture to baked goods and is easy to work with, as the measurements are 1-to-1 with regular flour. And it’s even on sale right now through Amazon!

Ingredients:

• 3/4 cup real butter, softened to room temperature
• 1 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoon gluten-free vanilla extract
• 2 large eggs
• 2 1/4 cup gluten-free baking mix
• 1 teaspoon baking soda
• 1 teaspoon gluten-free baking powder
• 1 teaspoon salt, optional
• 2 cups semi-sweet chocolate chips
• 1/2 cup chopped nuts, optional

Directions:

Preheat oven to 375 degrees. Grease two large cookie sheets. Blend butter and sugar in a bowl until creamy. Add eggs and vanilla. In a large mixing bowl, blend remaining dry ingredients; slowly fold in sugar mixture. Spoon in chocolate chips and nuts, if desired. Drop by the teaspoonful onto cookie sheet. Bake 7-10 minutes. Cool and serve. Yield: 2 dozen large cookies or 3 dozen small cookies.

Sounds yummy, right?  If you have a gluten-free chocolate chip cookie that you think can beat this one, please email it to me!  I’d love to try it!