Gluten-Free Chocolate Chip Cookies

• 1/2 pounds, 2-58 ounces, weight Almond-coconut Flour Blend
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/4 teaspoons Xanthan Gum
• 1 stick Butter, Softened
• 4 ounces, weight Granulated Sugar
• 4 ounces, weight Brown Sugar
• 1 Tablespoon Vanilla Extract
• 2 whole Eggs
• 5 ounces, weight Semi-Sweet Chocolate Chips

1. 1.
2. Heat the oven to 375 degrees F. 2.
3. In a small bowl, combine almond-coconut flour, baking soda and powder, salt, and xanthan gum.
4. 3.
5. In mixer bowl, beat butter and both sugars until creamy.
6. Add vanilla extract, beat to combine.
7. Add eggs, one at a time, beating well after each addition.
8. 4.
9. Gradually beat in flour mixture.
10. Then stir in morsels.
11. 5.
12. Refrigerate the dough overnight.
13. (At a minimum, be sure to let the dough stand for 30 minutes before baking as the coconut flour will absorb moisture from the dough to ensure the cookies do not over spread.)
14. 6.
15. Using a size 40 scoop (1 1/2 to 2 tablespoons), drop cookies on to baking sheets and flatten slightly.
16. 7.
17. Bake for approximately 10-12 minutes until golden brown.
18. 8.
19. Cool cookies for 2 minutes on baking sheets; remove to a wire rack and cool completely.

flour, baking soda, baking powder, salt, xanthan gum, butter, sugar, weight brown sugar, vanilla, eggs, chocolate chips

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-chocolate-chip-cookies-2/ (may not work)