Today is Chocolate Chip Day.  I love chocolate chips.  I will just eat them out-of-hand.  Or mix them into peanut butter.  Or ice cream.  My favorite way to eat them, though, is in chocolate chip cookies.  Here is the cookie recipe I’ve adapted to be gluten-free.  (If you’re strictly gluten-free, be sure to use certified GF oats/oat flour, and GF chocolate chips.)

Chocolate Chip Cookies (GF)

2      cups        freshly-ground brown rice flour*
1      cup           oat flour
1      tsp            baking soda
1      tsp            salt
1      cup           butter, softened (2 sticks)
3/4  cup          sugar
3/4  cup          brown sugar
1      tsp            vanilla
2                        eggs
1      cup           semisweet chocolate chips (6 Oz.)

Preheat oven to 375. Combine flour, baking soda, and salt in sm. bowl.  Beat butter, sugars, and vanilla in lg. mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded Tbsp. onto ungreased baking sheets. Bake for 8-10 minutes or until golden brown. Let stand for 2 minutes; remove to wire rack to cool completely.

FOR BARS: Grease 15×10″ jelly roll pan. Prepare dough as above and spread in prepared pan. Bake for 20-25 minutes or until golden brown. Cool in pan on wire rack. (Makes 4 dozen.)

*It doesn’t have to be freshly-ground, but it will probably take less store-bought flour, because the flour will have settled.  Also, if the dough doesn’t look thick enough, add a little more rice flour until it does.

(Exported for MasterCook 4 by Living Cookbook)

Shared at Gluten-Free Fridays.