This past Thursday, a student on my shift brought some homemade gluten-free, chocolate chip cookies that were quite possibly the best I have tasted. I have found the problem with gluten-free baking is the product comes out too crumbly, they aren't chewy and moist. The following recipe uses nut butter and coconut flour, which helps hold the cookie together and keep its chewy goodness intact.
Anna's Chocolate Chip Cookies
1 1/2 c sugar
1/2 c coconut flour
1/2 c gluten-free flour (she recommended Bob's Red Mill)
1 c nut butter (cashew, almond, etc)
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
Combine above ingredients and mix well.
Stir in 10 oz chocolate chips and enough oil or water for a 'good consistency,' around 1/2 cup.
Bake for 15 minutes at 350° until just golden. Do NOT overcook!
Cool 2 minutes, then remove from baking sheet with metal spatula, placing on cooling rack. Store in an airtight container.
Recipe courtesy of Anna Boyd.