Gluten-Free Chocolate Chip Cookie Recipe

Photo by Sara Santos on

From Jules Dowler Shepard


8 tablespoons (1/2 cup) butter or nondairy alternative (Earth Balance Buttery Sticks)

8 tablespoons (1/2 cup) shortening (or Earth Balance Shortening Stick)

1 cup firmly packed light brown sugar

1/2 cup granulated cane sugar

3/4 teaspoon sea salt

2 teaspoons gluten-free vanilla extract (Neilson Massey Madagasgar Bourbon Vanilla)

2 large eggs (or reconstituted Ener-G egg replacer or applesauce)

1 teaspoon baking soda

1/2 teaspoon baking powder

2 1/2 cups Jules Gluten-Free All Purpose Flour or other brand

12 ounces semisweet chocolate chips or dairy-free chocolate chips, peanut butter chips, white chocolate chips (available dairy-free), M&M’s, or a mixture

Bring the butter and shortening to room temperature and then beat together with sugars until light and fluffy (several minutes). Mix in the vanilla extract and eggs until combined.

In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients…

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