Gluten Free Chocolate Chip Cookies:
2 1/2 cups Bob's Red Mill Flour
1/4 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup packed light brown sugar (I sometimes use part dark for the fun of it)
1 teaspoon vanilla extract
A dash of cinnamon
2 large eggs (or 1/3 cup apple sauce = 1 egg)
2 1/2 cups semisweet chocolate chips
(you can also use dark chocolate chips - they taste good once the cookies are cool but are a little intense if the cookies are still warm)
Let the dough harden and get sticky in the refrigerator for an hour for better results.
Convection Bake on an ungreased cookie sheet at 375 for 7.5 minutes
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