Editor’s note: This is a user submitted recipe that also calls for extra xanthan gum to be added – we’re not sure why, but you can PM this member to ask.

This recipe makes 17 – 1 ½ ounce cookies. The texture is slightly chewy with crisp edges and a really good crumb. The raw dough can also be shaped into balls or discs and frozen, then baked at your convenience. Just make sure you drop the temp to 325° F and bake them for 18-22 minutes when starting with frozen cookie dough.

1 ¼ cups (5 oz or 141g) Better Batter Gluten Free Flour
½ tsp xanthan gum
½ tsp kosher salt
½ tsp baking soda
¼ cup + 1 T coconut oil (5 T total or 3 oz)
½ cup + 1 T packed light brown sugar (5 oz)
2 T granulated sugar
1 large egg
1 T coconut milk
¾ tsp vanilla extract
6 oz semi-sweet chocolate chips

1. Preheat oven to 350° F.
2. Melt coconut oil and allow it to cool to room temp. You want it to be liquid, but not hot.
3. Whisk together BBF, xanthan gum, salt, and baking soda. Set aside.
4. Put the sugars and coconut oil in the bowl of a mixer and beat on medium until well combined.
5. Add the egg, coconut milk, and vanilla extract to the mixer. Combine completely.
6. Slowly add the BBF mixture to the mixer. Mix until combined.
7. Add chocolate chips and stir.
8. Chill dough for 1 hour before portioning and shaping into 1 ½ oz balls.
9. Place balls on parchment lined cookie sheet and bake for ~14 minutes at 350° F.
10. Allow cookies to cool on pan for 2 minutes before removing to a wire rack to cool. Store in an air-tight container.