shortbread chocolate chip cookiesI've been wondering when the Girl Scouts of America were going to debut their first gluten-free cookie. Well, the time has come! From the same little sweet tooth-quelling angels who sell us Thin Mints and Samoas year after year, we'll soon be able to purchase chocolate chip shortbread cookies made sans gluten! Hooray!

The only problem: Only 20 Girl Scout councils have chosen to offer the treat so far. And with it being tough enough to snag boxes of the coveted cookies whenever you want, we thought it might be best to share a DIY copycat recipe for gluten-free chocolate chip cookies to bake up whenever you want!

Check it out ...

Soft & Chewy Gluten-Free Chocolate Chip Cookies from MinimalistBaker.com adapted from MarthaStewart.com

Ingredients

  • 1/2 cup (1 stick) butter at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup + 2 Tbsp gluten free baking mix or a gluten free flour blend + 1/2 tsp each baking soda, baking powder, and salt
  • 1 cup semisweet chocolate chips

Instructions

Preheat oven to 350 degrees.

Using a mixer, cream butter and sugars in a large mixing bowl.

Add vanilla and egg and beat again until well combined, scraping sides of bowl as needed.

Add gluten-free baking mix in two batches and mix again. It won’t be so thick that you can’t continue mixing it, but it should appear “doughy.”

Stir in chocolate chips, cover, and refrigerate overnight or for at least 4-6 hours until thoroughly chilled. You should be able to roll the dough into balls before baking.

Once chilled, scoop out rounded tablespoon amounts of dough, roll them into balls, and place them 2 inches apart on a baking sheet.

Bake for 8-10 minutes or until the edges are just slightly golden brown. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack. Store leftovers in an airtight container at room temperature for up to several days. Freeze for longer-term storage.