Gluten-Free Recipes

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Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

Robby Mork

3/4 cup butter-flavored Crisco
1 1/4 cup brown sugar, packed
2 eggs
1 Tbsp vanilla 
2 1/4 cups bean or rice flour blend
1 1/4 tsp xanthan gum
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
1 cup chopped walnuts (optional)

1. Cream together Crisco and brown sugar. Add eggs and vanilla; beat until smooth.
2. Add flour, xanthan gum, soda, baking powder, and salt; mix well. Stir in chocolate chips and nuts.
3. Drop by tablespoonfuls ungreased cookie sheet.
4. Bake at 350 F for 8-10 minutes.  Remove cookies from cookie sheet onto a wire rack or on paper towels to cool.