Gluten-free Chocolate Chip Cookies
1 cup butter, softened
1 cup white sugar
3/4 cup honey
2 teaspoons vanilla extract
2 1/2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
3/4 cup Bob's Red Mill Organic High Fiber Coconut Flour
1 slightly rounded teaspoon soda
1/2 slightly rounded teaspoon citric acid crystals.
1/2 teaspoon salt
1 1/2 cups Guittard Extra Dark chocolate baking chips
1 1/2 cups chopped pecans
Preheat oven to 325 degrees F.
Cream together the butter, white sugar, and honey until smooth. Beat in the eggs one at a time, then stir in the vanilla.
Mix soda, citric acid crystals and salt in mixing bowl with spatula. Once thoroughly mixed use the spatula to mix in the flour.
Hand mix dry and wet ingredients, fold in chocolate chips and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 12 minutes in preheated oven, or until edges are browned. Cookies will firm up nicely on a cooling rack.
Notes: If the batter doesn't seem stiff enough, stir in an extra tablespoon or two of the All Purpose Baking Flour, until the texture seems right, it should feel very stiff to stir. I substituted honey for brown sugar (because I didn't have any brown sugar) and lowered the temperature from 350 to 325 so the honey wouldn't burn. We also used parchment paper on shallow baking pans because we've misplaced our air bake cookie sheets. The original recipe did not call for citric acid crystals, but the instructions for subsituting honey for sugar suggested using something to provide more acidity. You could also use 2 tsp. Cream of Tartar. There's some evidence that fresh (backyard) eggs produce firmer baked goods, your mileage may vary. The cookies came out really awesome.