I tried a recipe from Wheat-free Recipes & Menus by Carol Fenster tonight for chocolate chip cookies. These are the first scratch cookies I've made since going gluten-free. They were pretty darn good. I'm going to have to check this cookbook out. Someone gave me this recipe. I have eight children in my house tonight (four of which are mine and four of which aren't), and they have all eaten the cookies and asked for seconds and thirds. I'd say that's a "thumbs up." Trey liked them, too. This picture is of the second batch I cooked. The first batch looked better, but the kidlets ate them up before I could get a picture! I made these a little bigger, and they really should have been smaller. They were a little more gooey than the first ones.
Here's how I made them:
1 1/4 cups Bob's Red Mill all-purpose GF flour
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup shortening
3/4 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 extra large egg
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Cream shortening and sugar. Beat in vanilla and egg. Mix remaining dry ingredients together and beat into everything else. Now stir in chocolate chips. Drop cookies by tablespoonfuls onto greased pan and bake for 12 minutes.