Makes about 2 dozen cookies Difficulty
1-1/4 cup gf flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 tsp salt 4 Tablespoons unsalted butter, at room temperature 1/4 cup canola oil 1/4 cup granulated sugar 1/2 cup brown sugar 1/2 tsp vanilla 2 eggs 1/2 bag Hershey's chocolate chips 1/2 cup toasted walnuts, coarsely chopped
Preheat oven to 375° F. Lightly grease a baking sheet; set aside.
In a medium bowl, combine gf flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat butter and oil until smooth. Add granulated sugar and brown sugar; continue beating until blended. Add vanilla and eggs; beat until incorporated.
Add dry ingredients to batter, blending well. Using a wooden spoon, stir in chocolate chips and toasted walnuts.
Drop batter in generous tablespoons (See 'Tips" for flour information) onto baking sheet. Bake for 8-10 min.
Let cool briefly, then remove cookies from baking sheet. Cool completely on a cooling rack. Repeat process with remaining batter.
We used The Gluten Free Pantry's Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com).
This cookie batter will be a lot wetter than wheat-based chocolate chip cookie batter.