Gluten-Free, Dairy-Free Chocolate chip Cookies
Ingredients
2-¼ cups of King Arthur Gluten Free Measure for Measure Flour (in a bag, not box)
1 teaspoon sea salt
1 teaspoon baking soda, aluminum free
¾ cup organic cane sugar
¾ cup packed brown sugar
¾ cup Spectrum organic shortening
⅛ cup Spectrum organic shortening
⅛ cup Spectrum organic canola oil
1 teaspoon vanilla extract
2 large organic eggs
2 cups Guittard baking chips, extra dark chocolate
Instructions
Combine the flour, salt and baking soda in a bowl; set aside.
Cream together the shortening, oil, sugars and vanilla using a mixer. This may take a few minutes to ensure the sugar is thoroughly dissolved in with the oils.
Add eggs, one at a time.
Slowly add the flour mixture into the oil/sugar/egg mixture while the mixer is on a low setting. Do not mix too long at this step but also long enough that the flour is sufficiently mixed in.
Add in the chips and nuts using a large wooden or stainless spoon (do NOT use the mixer).
Set the cookie dough into the refrigerator for at least one hour (and no more than 12 hours).
Pre-heat the oven to 360 degrees
Using a utensil teaspoon, scoop out cookie dough into the palm of your clean hands and briefly roll the dough into a small ball.
Place the dough ball onto an ungreased cookie sheet; gently press the ball with your hand, spatula or spoon to slightly flatten the ball.
Once cookie sheet(s) are full, place them into the middle rack of 360 degree oven.
Bake for 10-12 minutes … check about 9 minutes in to determine how much longer they should be in.
Remove from oven and let them cool for 3-5 minutes; gently remove with spatula and place onto wire cooling rack.
Serving size = 1 cookie
