Gluten Free Chocolate Crackled Cookies
INGREDIENTS
3/4 cup shortening
1/2 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups Pillsbury BEST™ Multi-Purpose Gluten Free Flour Blend
1 1/4 cups unsweetened cocoa powder
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1/2 cup powdered sugar
PREPARATION DIRECTIONS
Step 1
HEAT oven to 350°F.
Step 2
BEAT shortening, butter, sugar and brown sugar in large bowl with electric mixer on medium speed until creamy. Beat in eggs and vanilla. Combine flour blend, cocoa powder and baking soda in medium bowl. Beat into egg mixture. Stir in chocolate chips. Roll dough into 78 (1-inch) balls. Roll in powdered sugar to coat. Place on ungreased baking sheet about 2 inches apart. Flatten slightly.
Step 3
BAKE 8 to 10 minutes. Cool on baking sheets 3 to 5 minutes. Remove to wire rack to cool completely.
Serving Size (1 of 78 cookies), Calories 70 (Calories from Fat 35), Total Fat 4g (Saturated Fat 2g, Trans Fat g), Cholesterol 10mg, Sodium 45mg, Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 6g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
