Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 20-24 cookies
Ingredients
· 2 ¾ cups Bob’s Red Mill 1 for 1 GF Flour, spoon and level (358 grams)
· 3/4 cup GF quick oats (60 grams)
· 1 tsp. baking powder
· 1/2 tsp. baking soda
· 1/4 tsp. salt
· 1 1/3 cups dark brown sugar (263 grams)
· 1/3 cup + 2 Tbsp. granulated sugar
· 3/4 cup butter flavored shortening
· 1/4 cup salted butter
· 1 Tbsp. honey
· 2 tsp. vanilla extract
· 2 eggs (room temperature)
· 1 cup semi-sweet chocolate (or dark chocolate) chunks
· 3/4 cup milk chocolate chips
Directions
1. Preheat the oven to 350º F. Line baking sheets with parchment paper or silicone mats or you can spray with cooking spray (but I highly suggest parchment paper).
2. In a medium bowl, whisk together the gluten free flour, gluten free oats, baking powder, baking soda and salt.
3. In the bowl of a stand mixer, cream both of the sugars, shortening, butter, and honey for two minutes on medium speed. Make sure that there are no chunks of butter or shortening afterwards- the mixture will still be a little grainy, but that is okay.
4. Add the vanilla and eggs and mix on low speed until combined.
5. Add in the dry ingredients and mix until just combined, scraping the sides of the bowl as needed. Do not over mix!
6. Fold-in all of the semi-sweet chunks and milk chocolate chips with a rubber spatula.
7. Scoop out the cookie dough with a 2" cookie scoop or about ¼ cup of dough. This will make about 20-24 cookies.
8. Place the dough balls 3" apart on the prepared sheets- about 9 cookies per sheet.
9. Bake for about 15 minutes or until the cookies are set and golden brown on the edges. If the cookies are smaller than ¼ cup, you'll bake them for less time (about 10-12 minutes).
10. Allow the cookies to cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely.
11. Store in an airtight container at room temperature for 3-5 days.