Who doesn’t dream of a really good old-fashioned chocolate chip cookie? The kind you used to make when you were a kid? This is a very easy and quite tasty recipe from Chef Sunshine Best of Your Safe Kitchen in Chicago, IL. Chef Sunshine presented this recipe at the 2008 Gluten Free Cooking Expo and it was loved by all.
Ingredients for Flour Blend: 3/4 cup white bean flour 3/4 cup tapioca flour 3/4 cup arrowroot flour
Ingredients for Cookies: 2 1/4 cups Flour Blend (above) 1/2 teaspoon baking soda 1 teaspoon kosher salt 1/2 cup shortening, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon GF vanilla extract 2 large eggs 2 cups chocolate chips 1 cup chopped nuts, optional
Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips (and nuts if using). Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes. Remove to wire cooling racks to cool completely.