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Madison Area Gluten Intolerance Chapter

Chewy Brownie Cookies

2/3 cup Crisco
1 1/2 cups light brown sugar
1 tablespoon water
2 teaspoons vanilla
2 eggs
1 1/2 cups Bette Hagman's gluten free flour mix
1/3 cup cocoa
1/2 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Cream together Crisco, sugar, water and vanilla. Beat in eggs one at a time. Sift together dry ingredients. Beat in a portion at a time. Stir in chips. Put tablespoonful onto ungreased cookie sheet 2 inches apart. Bake 10-12 minutes in 350° oven (set but moist). Cool on cookie sheet for 2 minutes. Transfer to aluminum foil to cool completely.