Recently, Bradley was home for 2 weeks. Those 2 weeks – being in the same house the whole time, afforded us the opportunity to do a little cooking and baking together.
I suggested we pull out an old favorite, Aunt Sue’s (my sister-in-law) recipe for chocolate chip cookies. They’re just a good, chocolate chip cookie. They always had the nicest consistency; held together nicely, yet soft and chewy. Almost with a slight “crisp” to it, when you took a bite. Sue always said using a ratio of half shortening and half butter (instead of just butter) gave the cookies their nice feel.
Aunt Sue’s Chocolate Chip Cookies – Gluten Free, Vegan Friendly Style
(This recipe makes a lot of cookies – she raised 5 kids. You can easily cut this recipe in half.)
Preheat oven to 350 degrees.
- 1 cup shortening
- 1 cup butter substitute
Cream together.
Then add:
- 1 cup applesauce
- 1 ½ cups brown sugar
- 1 ½ cups sugar
Mix together. Then add:
- 2 tsp baking soda
- 2 tsp xanthan gum*
- 2 tsp vanilla
- 5 ½ – 6 cups gluten free flour**
- Enjoy Life Mini Chips Semi Sweet – Add as many as you want, you know you will anyway. 😉
Bake 11-13 minutes.
*If you’re using a packaged, pre-mixed gluten free flour mixture, chances are they’ve already added the xanthan gum for you. Read your label.
** Two things about the flour:
- Yes, that’s a lot of flour, but as you know, gluten free flour has a lighter, airy consistency; meaning you use a little more. When it comes to the last cup of flour and I’m unsure how much more I should add, I bake one or two “test cookies”. (Which are always fun to eat, even if they’re a little flat.) Bradley also mentioned, refrigerating the dough for at least 30 minutes before baking makes a nice difference.
- I use the gluten free flour mixture I posted about in my 2nd post, “In the Beginning: Our First Encounter with Food Allergies”. The recipe for the flour blend is towards the end of that post. I’m also putting it below for you, in case you’re like me and don’t have the patience to look it up.
Enjoy!
Thanks for stopping!
Brenda
Link to my 2nd post – “In the Beginning: Our First Encounter with Food Allergies.”:
Link for chocolate chips:
Link for Carol Fenster books:
Carol’s Gluten-Free Sorghum Flour Blend (Found in “Gluten-Free 101, by Carol Fenster, Ph.D.”)
1 ½ cups sorghum flour 1 cup tapioca flour
1 ½ cups potato starch ½ cup almond flour
Combine all ingredients. Store in freezer in freezer tight container.
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!