Gluten Free Chocolate Chip Cookies

This recipe is one I've worked on for a while, but here's the final product. It uses my favorite gluten free flours and the finished result is wheat-lover approved.

• 2 sticks unsalted butter (coconut oil works just as well)
• 2/3 cup white rice flour
• 2/3 cup Bob's Red Mill All Purpose GF flour
• 2/3 cup almond flour
• 2 Tablespoons coconut flour
• 1/4 cup cornstarch
• 1 Teaspoon xanthan gum
• 1 Teaspoon kosher salt (less if you're using sea or Himalayan.) 
• 1/4 cup white sugar
• 1 1/4 cups brown sugar (syrup, honey, or agave work. Use about half of total sugar called for)
• 2 eggs
• 2 Tablespoons milk
• 1 1/2 Teaspoons GF vanilla extract
• 1/2 Teaspoon cinnamon
• As many chocolate chips as needed
• Nuts, coconut, etc. are optional 

Bake at 350 degrees for 14 minutes. 

Melt butter. Add sugars and mix. A whisk or mixer will work. Add eggs, milk, and vanilla and mix until thoroughly combined.

Mix dry ingredients in a separate bowl. Use a fork or whisk to remove lumps. Slowly incorporate flour mixture into liquids. Add chocolate chips and any optional ingredients. 

Chill the dough for an hour.

Make cookie dough balls and place them on a cookie sheet lined with parchment paper or foil. Bake 14 minutes. 

Enjoy!

-A Note: These cookies don't respond well to being packaged in ziploc bags. They tend to stick to each other if that happens, especially if they're squished.

Have fun and comment with your creations!