Prep Time20m
Cook Time 12m
Ready Time 60m
Yield 5 dozen


3/4 cup All-Vegetable Shortening

3/4 cup firmly packed brown sugar

1/2 cup sugar

1/4 cup butter, softened

2 teaspoons vanilla extract

2 eggs

2 1/4 cups Pillsbury BEST Multi-Purpose Gluten Free Flour Blend

1 teaspoon baking soda

3/4 teaspoon salt

2 cups semi-sweet chocolate chips

1 cup chopped pecans (optional)


Step 1

HEAT oven to 350°F. Beat shortening, brown sugar, sugar, butter and vanilla in large bowl with mixer on medium speed until blended. Add eggs, one at a time, beating well after each addition.

Step 2

STIR flour, baking soda and salt in medium bowl. Beat into shortening mixture just until blended. Stir in chocolate chips and pecans, if desired.

Step 3

DROP by rounded tablespoonfuls 2 inches apart onto baking sheet. Bake 10 to 12 minutes or until edges are light brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely.

Nutritional Information Per Serving

Serving Size (1 of 60 cookies), Calories 100 (Calories from Fat 60), Total Fat 6g (Saturated Fat 2g, Trans Fat g), Cholesterol 10mg, Sodium 60mg, Total Carbohydrate 12g (Dietary Fiber 1g, Sugars 8g), 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.

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