Best Ever Gluten Free Chocolate Chip Cookies!

In this instructable, I will show you how to make what I think are some of the best ever gluten free chocolate chip cookies. I have been gluten free for a few years now, and it has been so hard to bake great cookies! Finally, I conquered it and now I have the privilege of sharing it with you! This recipe makes 5.5 dozen cookies.

Set two sticks of butter (1 cup) out two to three hours in advance so that it becomes room temperature. You want it to be soft, but not melted. This is very necessary!

When butter is room temperature, add 1/2 cup coconut oil. The consistency needs to be about the same as the butter, not melted. I think the harder the better, since it will soften.

Stir butter and coconut oil together for about one minute, or until smooth.

For all who have mixers, I am using a paddle attachment.

With the butter and coconut well incorporated, add sugar. You will need 1 1/2 cups light brown sugar and 1 cup granulated sugar. Add, stir until fully incorporated and there are no chunks of butter.

Add 1 tablespoon vanilla extract.

(Around now, it's time to preheat the oven. Don't forget! The temperature needs to be 350° F)

Add 4 medium sized eggs. Stir until well incorporated. You shouldn't see any yellow from the yolks. Make sure to also scrape off the sides. The butter/sugar mix sticks to the sides a lot for me, so make sure that the eggs are together with the other previous ingredients.

Add 1/2 cup corn starch. This helps a lot with the texture of the cookies.

Add 4 cups oat flour. I grind mine from oats in our blender so I don't have a specific brand I use, but (whatever brand you use) make sure it is pure oat flour.

Add 2 teaspoons baking powder, 2 teaspoons baking soda, 2 teaspoons xanthan gum and 1 teaspoon salt. Mix until it is fully incorporated (you don't want any chunks of baking soda left in the cookies when they bake or they'll give you a not so nice surprise when you bite into one ?)

If you are using a mixer, wipe excess back into the bowl and move paddle attachment to sink. Allow it to be under water so that the remanding dough doesn't stick.

Take your bowl and gently fold in 2 cups mini chocolate chips.

Using a spoon or a tablespoon measure, spoon dough onto cookie sheets. You want cookies to be about two or three inches apart so that when they melt in the oven and begin rising, they won't all be stuck together.

Place cookies in the oven. Set timer for 10 minutes.

When timer rings, take cookies out. You don't want to leave them on the cookie sheet much longer or else the bottoms will get really brown.

Take out a cooling wrack and place cookies on. Sometimes the cookies begin to fall apart, but once they cool for a few moments, they will begin to harden a little and stay firm when picked up.

Allow cookies about five minutes to cool, then serve. They taste the best when they are still warm!

If you don't plan on eating your cookies immediately, store them in an air tight container. They will last for four to five days like that. If you need them to last longer, stick them in the freezer and they will last for a few weeks as long as they are in an air tight container.