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A couple of weeks ago, Chris Pryme (our dear friend from Lock & Lock) made me some Gluten Free Crunchy Chocolate Chip Cookies. They were to die for. Now, she is on a very-deserved vacation and she kindly e-mailed the recipe to share with you! Please see below and ENJOY!

INGREDIENTS

1 cup Crisco

1 cup brown sugar

1 cup white sugar

1 egg

2 teaspoon vanilla

3 1/2 cups brown rice flour

1 cup almond meal

2 teaspoons baking soda

1 teaspoon salt

1 cup oil

1 & 1/2 cup crushed corn flakes

1 & 1/2 cup gluten free oats

2 cups chocolate chips

DIRECTIONS

Pre-heat the oven to 350.

Start by mixing together the following ingredients: Crisco, sugars, egg, and vanilla until creamy. In a separate bowl, mix together the rice flour, almond meal, baking soda, and salt. Now mix the blended dry ingredients into the wet ingredients and mix thoroughly. Fold in the oil, corn flakes, oats, and chocolate chips until well blended, but not over-mixed.

Let it sit at room temperature for about 15 minutes. Scoop (I use a small ice cream scoop) and bake for 8-10 minutes.

Tip from Chris: “I find when I do the gluten free recipes if I let them set for a little while to absorb, the recipes come out better”. So don’t forget the “resting” time!

And, of course, they store beautifully in any of your Lock & Lock containers! See you soon ~ Mary DeAngelis