This is the most unhealthy recipe I have ever blogged. Don’t be fooled by the ‘gluten-free’ and ‘dairy-free’ – these cookies are not calorie-free or sugar-free!!
Here are the steps:
Get some palm shortening – don’t use butter and don’t use any fake butter. Get this shortening. Here is what it looks like:
I love it because these are the ingredients. So perfect for a mom with a dairy allergy and a kid with a nut allergy!
I love this flour and it is perfect for gluten-free baked goods!
Now, we are ready to BAKE!
Cream together 1 cup of shortening with 3/4 cups brown sugar and 3/4 cups white sugar.
Add 2 eggs, one at a time until well combined. Add 1 teaspoon vanilla and mix well.
Now, add 1 teaspoon sea salt and 1 teaspoon of baking soda.
Next – add 2 1/4 cups of Bob’s Red Mill gluten-free flour. Add the flour slowly. I do mine by 3/4 cups at a time.
Mix with a spoon until combined.
Drop by small spoonfuls on a greased cookie sheet and bake at 375 for 8-10 minutes. Here is the key – take these out before they are completely done! You want them crispy on the edges and gooey in the middle.
Remove from baking sheet and place cookies in cooling rack. Also a key step!
And my little family of 4 ate the entire batch in one day. Whoops 🙂
Happy baking, friends!