My son-in-law Jimmy loves these Chocolate Chip Cookies and believes this recipe is the best of all my varied experiments. I based it on the classic Toll House Cookie recipe with my own changes that I used even before I took the Gluten Free path. Enjoy!
Mix in a separate bowl and set aside:
2 teaspoons baking soda, 1/2 cup almond meal (or all purpose GF flour), 1/2 cup coconut flour, 3 1/3 cup all purpose GF flour, if blend does not have any added gums use 1 teaspoon Xanthan Gum (I use Authentic Foods corn, soy, dairy free)
In a large mixing bowl: cream together 2 cups of butter or 1 cup Earth Balance Soy Free Margarine and 1 cup Spectrum non-hydrogenated palm oil, 1 cup evaporated cane juice or granulated sugar, 2 cups of brown sugar. (You want the butter and sugars to really get that creamy fluffy look)
Add: 4 eggs and beat until fluffy but don’t over beat, and 1 Tablespoon Gluten Free Vanilla (I use Rain’s Choice Mexican Vanilla: http.//vanillaqueen.com/shop/mexican-vanilla-extract/
Mix in: One cup at a time stir in the flour mixture.
Add: 1 12 oz. bag of semi-sweet chocolate chips. I really like Enjoy Life Brand of soy, dairy, gluten and nut free chocolate chips http://enjoylifefoods.com/
Scoop dough into balls and freeze for future baking or place on cookie sheet and bake for 10-12 minutes at 350˚. You may need to add one or two minutes to the baking time if baking right out of the freezer.
Julie Bakes Gluten Free 
I didn’t even realize that vanilla had gluten in it!!
LikeLike
Certain Alcohols used in extracting the vanilla can be problems for people with Celiac. Mexican Vanilla is made using alcohol made from sugar cane, not grains.
LikeLike