Gluten Free Chocolate Chip Cookies

• 1 stick of butter (1/2 cup)
• 1/2 light brown sugar
• 1/2 dark brown sugar
• 1 tablespoon agave nectar (this is optional)
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 1/2 cups garbanzo bean flour (this is all I had, but I would recommend oat flour or any other alternative gluten free flours)
• 1/2 teaspoon baking SODA
• 1 teaspoon hot water
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 2/3 cup walnuts

1. 1.Preheat the oven to 350 degrees Fahrenheit
2. 2. Cream together the butter, light brown sugar, and dark brown sugar until smooth. Add in agave if you wish. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto buttered pan.
3. 3. Then, bake for about 10 minutes. This will be dependent on how think the cookies are and if you wish them to be chewy or not. I would make sure you do not leave them in for much time past ten minutes. Sometimes they may not look done and you leave them in for much too long, causing you to have rock hard chocolate chip cookies.

butter, brown sugar, brown sugar, egg, vanilla, cinnamon, garbanzo bean flour, baking soda, water, salt, chocolate chips, walnuts

Taken from www.epicurious.com/recipes/member/views/gluten-free-chocolate-chip-cookies-51117361 (may not work)