I have been working on a cookbook as an auction item for my son's preschool. For someone who gets giddy over both food and organizing projects, it has been a very enjoyable experience, especially discovering what each four-year-old in his class loves to cook and eat. One little girl, after my own heart, turned in a cookie recipe that stirred my interest because, let's face it, every cookie recipe stirs my interest. You'd think my bucket list was simply: Bake 797 different kinds of Chocolate Chip Cookies (and I will, oh, I will). This particular recipe was gluten-free, something I've never tried before, and something a few readers have requested lately. Don't get used to it, as you know, this is not a blog that meets many dietary needs (but for more gluten-free cooking, see this site). However, these cookies were delicious. I would make them any day of the week. I added oatmeal to mine, which probably isn't gluten-free? I don't know, but I'm sure they make gluten-free oatmeal if it isn't. They make gluten-free, dairy-free, environmentally friendly hybrid vehicles.
Gluten-free Chocolate Chip Cookies
(Makes roughly 2 dozen)
2 cups brown rice flour (Bob's is a good one)
1 tsp salt
1 tsp baking soda
1 cup brown sugar
1/2 cup sugar
1 cup organic vegetable shortening (Spectrum's is a good one)
1 tsp vanilla
1 pkg. chocolate chips
Preheat oven to 350. In a bowl, whisk together brown rice flour, baking soda and salt. Set aside. With a mixer, cream together shortening and both sugars. Add eggs, one at a time, and then vanilla. Add flour mixture and combine. Stir in chocolate chips. Scoop rounded tablespoons onto baking sheet and bake for 8-9 minutes. *The key to gluten-free baking is the timing: there is a fine line between under done and burnt to a crisp.