Gluten Free Thin & Crispy Chocolate Chip Cookies

April  7, 2014
4 Stars
Author Notes

This past weekend I decided it would be a nice treat to bake a batch for book club. But a few distractions like texting and TV watching while baking led me to use only half of the shortening I would normally use. I realized, after it was too late, that my dough was quite different than it normally is, but decided to roll the dice and bake it anyways. I was left with a baking sheet of these thin and crispy cookies that my fellow book clubbers couldn't keep their hands off!

Just another reminder that some mistakes aren't mistakes at all, but rather a new opportunity (or recipe) presenting itself.

This recipe is gluten free, dairy free, egg free, soy free, peanut free, tree nut free, corn free, legume free, and vegan. —Kait Turshen

  • Serves 3 dozen
  • 6 tablespoons warm water
  • 2 tablespoons ground flaxseed
  • 1 cup organic white sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1/2 cup allergy friendly shortening
  • 1 teaspoon vanilla extract
  • 3 cups gluten free all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup allergy friendly mini chocolate chips
In This Recipe
  1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
  2. In a small mixing bowl, combine water and flaxseed. Whisk well and set aside for a minimum of 5 minutes. This will serve as your “egg” in the recipe.
  3. In a large mixing bowl, beat sugars, shortening, flaxseed mixture, and vanilla until creamy. Gradually add flour, baking soda, and salt until well blended. Stir in chocolate chips. Chill dough for 1 hour.
  4. Drop heaping tablespoon-size balls of dough, approximately 1 ½ oz.-2 oz., evenly spaced apart on lined baking sheets, 6 cookies per sheet.
  5. Bake 15 minutes or until cookies are crispy around the edges. Remove from oven and let cool on baking sheet 3-4 minutes. Transfer to a wire rack for remainder of cooling. Store cookies in an airtight container at room temperature or freeze.

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1 Review

Emazingrace November 18, 2016
My gluten-free daughter will be in town for Thanksgiving. I'm going to make this for her. Will let you know how it turns out.