The thing about Grandma H is, well, I think she is a cookie baking genius. Or at least, she’s made more cookies than any person I know. For probably about the last 60 years, my Grandma H has been cooking up hundreds, maybe even thousands of cookies every Christmas. The kitchens are a little slower these days, but for many years my grandma (with some help from grandpa as well) would make countless types of cookies and candies. Since there were many kids and grand kids, there were many many batches of everyone’s favorite cookie or candy. Before I moved away from home, I was lucky enough to be able to write down some of the most favorite cookie recipes and now I am remaking them gluten free. This is cookie #2 in the series. Cookie #1 was the remake of her peanut butter cookie into a gluten free almond butter cookie.
I have been halving the original recipes for my remake purposes, since the recipes were for large batches. Feel free to double if you have a larger family or if you are having a party.I hope you enjoy these recipes as much as my family has. 🙂
Grandma H’s Classic Chocolate Chip Cookies
1/4 c. + 2 Tb. Evaporated cane sugar
1/4c. + 2 Tb. Brown sugar ( I love the new brown coconut sugar!!)
1/2 c. Coconut oil or butter
1/2 tsp. Pure vanilla extract
1/2 tsp. Baking soda
1/2 tsp. Xanthan gum
1/4 c. White rice flour
1/4 c. Brown rice flour
1/4 c. Tapioca flour
1/2 tsp. Sea salt
1/2 bag Chocolate chips
1/3 c. Walnuts, chopped (optional)
Preheat oven to 375 F.
Cream oil, sugar, eggs, and vanilla in a medium mixing bowl.
In another bowl whisk flours, baking soda, xanthan gum and salt.
Slowly add flour mix to egg mixture. Beat well and add chocolate chips.
Bake 12 – 15 minutes. Shorter baking time equals chewier cookies. 🙂