Gluten-Free Chocolate Chip Cookies x 2

Gluten-free chocolate chip cookies x 2! Double the yum! These are adapted from my Grandma’s famous recipe blended with a traditional recipe from Better Homes and Gardens cookbook. Everyone who tries these can’t believe they are gluten-free! Double batch WILL fit in a standard size stand mixer…barely! I usually bake up two cookie sheets, roughly 24 cookies, then put the rest of the dough in the fridge. Then we can have fresh baked cookies every day for a week. Yes, my kids will devour 24 cookies in just one day.

For your convenience I’ve added Amazon links for some of the gluten-free ingredients used in this recipe. I promise the links are safe, I set them up through the Amazon Associate program which helps me to earn a small amount from each qualifying purchase. Thank you for your support!

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Pre-heat oven to 375* (Total bake time: 12 minutes)

Mix the following using a stand mixer on low until smooth:

• 1 cup butter ~ softened
• 1 cup shortening
• 2 cups packed brown sugar
• 1 cup sugar

Add in the following and mix again until smooth:

• 4 eggs
• 3 tsp vanilla

In a separate bowl or bag mix the following:

• 5 cups Mama’s Coconut Blend flour
• 1 1/2 tsp xanthan gum
• 2 tsp baking soda
• 1 tsp salt

Once the flour mixture is combined, slowly add it to the stand mixer and mix on low until smooth.

Finally, add the chocolate chips and nuts to your preference.  Mix on low until well combined.

• 48 oz chocolate chips
• 2 cups chopped walnuts or pecans ~ I omit but some people like nuts

Grease cookie sheets with a small amount of Crisco, spread with a  paper towel. Using a spoon, scoop dough and roll into evenly sized balls. Space evenly on cookie sheet leaving at least an inch between each ball.

Bake at 375* for 10-12 minutes.  Swap cookie sheets from top to bottom and visa versa at 6 minutes. Store your baked gluten-free chocolate chip cookies x 2 in an air tight container to keep fresh. Keep extra dough in the fridge for up to a week.

Tip: Place a slice of bread in the bottom of your cookie jar, cover it with a paper towel or two and then put the cookies on top of that. The bread will soak up the moisture in the air first leaving your cookies nice and soft and chewy. I do this when I mail boxes of cookies to my dad in Hawaii. He says the cookies are still fresh even though it takes almost a week to get there!