Gluten-free Chocolate Chip Cookies

Preheat oven to 350ºF.

Sift together baking mix, coconut flour, baking soda, baking powder and salt and set aside.

In a medium bowl or stand mixer, cream together the butter, brown sugar and white sugar. Add the eggs and vanilla and mix until smooth. Add the flour mixture a little at a time until all blended. Add the chocolate chips and mix just until incorporated into the batter.

Spoon onto a cookie sheet, spacing about 2 inches apart. (I use a 2-tablespoon ice cream scoop). Bake for 8-10 minutes until lightly browned on the edges for a chewy cookie and lightly browned all over for a crisper cookie. (I cooked these at 350ºF convection for 8 minutes. They were perfect. Soft and chewy when warm and firmer, yet still chewy when cool.)

Remove from the oven and let cool on the cookie sheet for a minute or two to firm up. Transfer to a wire rack to cool completely.

If using a 2-tablespoon scoop, this recipe yields 36 cookies.

Note: I use Bob’s Red Mill Baking Mix and don’t add any xanthan gum. Works great. I also use organic coconut flour.