Gluten Free Cookies

The flour: It can be made yourself or purchased from Bob's Red Mill (If you make it yourself it will be a bit  more salty, so I'd recommend cutting back on the amount of salt you add to recipes)

Gluten Free Baking Mix

Substitute this mix cup for cup for wheat flour, except in bread recipes.  Look for xanthan gum next to the specialty flours.

2 1/3	C	Chickpea flour
2/3	C	Cornstarch
¼	C	Sugar
3 1/2	tsp	Xanthan gum
1 1/2	tsp	Salt
1	tsp	Cream of tartar

Combine all ingredients.  Store in an airtight container.

Then the cookie recipe:

Gluten Free Chocolate Chip Cookies

1	C	Canola oil (I used corn oil...going to try coconut next)
¾	C	Sugar
¾	C	Brown sugar
2		Eggs
1	tsp	Vanilla
2 1/3	C	Gluten free baking mix
1	tsp	Baking soda
1	tsp	Salt
2	C	Chocolate chips (or my fave - half butterscotch, half chocolate) It calls for 2...I used 1.5 cups and it was still a LOT. Will do 1 1/4 next time...

1. Preheat oven to 350F.  Grease a baking sheet.
2. Combine oil and sugar in large bowl and beat with mixer on medium-high speed.  Add eggs, one at a time, mixing until creamy.  Add vanilla.
3. Reduce speed to low and gradually add baking mix, baking soda and salt.  Stir in chocolate chips.
4. Drop cookies by tablespoon only baking sheet.  Flatten slightly.
5. Bake 10 – 12 minutes.  Remove cookies from pan while still quite warm or they WILL stick, cool on wire racks.  Makes about 2 dozen.