The Best Gluten Free Chocolate Chip Cookies EVER.

Makes 48 cookies

Prep time 20 minutes

Bake time 8-10 minutes

Ingredients:

2 1/2 Cup of All Purpose Gluten Free Flour

(I'm using Domata, but you can use any gluten free flour you would like!)

1/2 Cup of White Sugar

1 1/4 Cup of Brown Sugar

1tsp Baking Soda

1/2 tsp Salt

1 tsp Vanilla Extract

2 Sticks of Butter

1/4 Cup of Cream Cheese

2 Large Eggs

2 1/2 Cups of Chocolate Chips

1/2 Cup of Shreded Coconut (OPTIONAL)
(I find that the coconut really gives these cookies a great texture.)

1.

Go ahead and set the oven to 350ºF. Now cream together the Butter and Cream Cheese. Once they are creamed, add both Sugars, and the Vanilla Extract. Whisk them together until light and fluffy (photo 1). Now gently mix in both of the Large Eggs (photo 2). Don't stir it to much, or the eggs will make the batter tough.

2.

In a separate bowl, whisk together the Flour, Salt, and Baking Soda. Now what you should do is add this 1/4 cup at a time to the Butter Sugar mixture, but if your impatient like me, just dump it all in at once (photo 3)! Stir until well combined (photo 4). Now add the Chocolate Chips and the Coconut. Stir until the Chocolate Chips and Coconut are evenly dispersed (photo 5).

3.

Spray a cookie sheet with oil. If you have a Silpat remember to use it! I absolutely love mine.
Roll a quarter size amount of the cookie dough into a ball, then place it on the pan, have them spread out about 2in apart. Gently press down on the top of each cookie (photo 6). Each cookie sheet should take 9 cookies at a time. Bake the cookies for 8-10 minutes, just until the edges turn golden brown (photo 7).The center may still look a little to light, but give them 2-3 minutes after baking to completely set (photo 8).