Recipes & Cooking Recipes by Diet Gluten-Free Gluten Free Chocolate Chip Cookies Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 12, 2019 Rate PRINT Share Trending Videos Close this video player Photo: Andy Lyons Prep Time: 40 mins Bake Time: 7 mins Total Time: 40 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Ingredients ¾ cup shortening ¼ cup butter, softened 1 cup packed brown sugar ½ cup granulated sugar ½ teaspoon baking soda ½ teaspoon salt 2 eggs 1 teaspoon gluten-free vanilla 2 ¾ cup Gluten-Free Flour Mix Recipe 1 12 ounce package (2 cups) semisweet chocolate pieces 1 ½ cup chopped walnuts, pecans, or hazelnuts (filberts), toasted if desired (optional) Gluten Free Flour Mix 3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum Directions Preheat oven to 375°F. In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat about 2 minutes or until mixture is light and fluffy, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the Gluten-Free Flour Mix as you can with the mixer. Using a wooden spoon, stir in any remaining flour mix, the chocolate pieces, and, if desired, nuts. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 7 to 8 minutes or until evenly browned. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool. Gluten Free Flour Mix In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months. Tip Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes. Rate It Print Nutrition Facts (per serving) 132 Calories 7g Fat 19g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 132 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 54mg 2% Total Carbohydrate 19g 7% Total Sugars 10g Protein 1g 2% Calcium 8mg 1% Iron 0.4mg 2% Potassium 43mg 1% Folate, total 2.6mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.