Gluten-free Chocolate Chip Cookies

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)

Printable Recipe

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)

2 eggs

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.