This a a delicious recipe for chocolate chip cookies that is reliable at higher altitudes. So often at higher altitudes, gluten free cookies spread flat and just don’t cooperate with the baker! But this recipe works great – and tastes even better!
I wish I could take credit for this recipe. But I can’t. This is a recipe my mom adapted from her Betty Crocker cookbook. My mom had been cooking for my dad and family for over 50 years when my dad was diagnosed with celiac disease. That is quite a curveball to have thrown at you! I am so proud of my mom for the way she took on the challenge of learning to cook with new flours, adapting old favorites to this new way of cooking.
These cookies are just delicious. The don’t spread, and they taste just like ‘regular’ chocolate chip cookies. My mom uses Crisco shortening in her cookies. All butter in gluten free cookies will make a cookie spread flat, especially at higher altitudes. I have used Spectrum Organic shortening with great success also. Using shortening along with butter also seems to make the cookies stay softer longer.
- ⅔ c shortening
- ⅔ c butter, softened
- ¾ c granulated sugar
- ¾ c brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3½ cups De's mix gluten free flour
- 1 tsp baking soda
- 1 teaspoon salt
- 1½ tsp xanthan gum
- 12 oz chocolate chips
- Heat oven to 375.
- Mix thoroughly shortening, butter, sugars, eggs, and vanilla.
- Stir in remaining ingredients.
- Drop dough by rounded teaspoonfuls (we use a small spring loaded cookie dough scoop) onto parchment lined baking sheets.
- Bake 8-10 minutes until light brown.
- Let cool a few minutes before removing to baking rack to finish cooling.