THE BEST Gluten Free Chocolate Chip Deluxe Cookie Ever

Posted by on Thursday, September 26th, 2013

GF Cookies

I promise if you are considering going Gluten Free, make these cookies first.  Once you taste them you will realize life will be just fine, you can have your cookies and enjoy eating them too!

1 cups white rice flour

1 1/2 cups brown rice flour

1 cup tapicoa flour

1 cup Bob’s Gluten Free baking mix

1/4 cup cornstarch

3 teaspoons Xanthan gum

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

1 teaspoon salt

2 1/2 sticks real butter -softened

1 1/4 cups dark brown sugar

1 cup coconut sugar

2 eggs

2 teaspoons vanilla

1  12 oz bag chocolate chips

1 bag mini- M and M’s

1 package Heath Toffee Bits

2 Tablespoons instant coffee crystals (optional but so tasty)

In a large bowl, combine flours, Bob’s baking mix, xanthan gum, baking soda, baking powder, and salt and set aside. In a separate large bowl cream the butter and sugars until light and fluffy (about 5 minutes) with a mixer.  Add eggs one at a time and mix well.  Next add the vanilla and blend.  Add the dry ingredients and mix until combined, being careful not to over mix.  Add the chocolate chips, M and M’s, Heath Bits, and instant coffee.  Stir until just blended.  Use a 1 oz cookie scoop to drop balls of dough onto a parchment lined cookie sheet.  Freeze cookie dough balls about 15-20 minutes prior to baking.  Then bake cookies at 350 degrees for 12-13 minutes.  I like to slightly flatten cookes when they are removed from the oven to keep them chewy in the middle.

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