3/4 C butter
1/4 C vegetable oil
3/4 C brown sugar
2 t vanilla
2 eggs
1 t baking soda
3/4 t salt
1 1/4 C gluten free flour blend
1 C coconut flour
2 C chocolate chips
In a stand mixer, mix in order. Bake at 350 for 10-12 minutes.
I came up with this recipe because I had some of the flour blend and some of the coconut flour but not enough for the recipe I had tried before. It also called for shortening and more sugar, so these were my adaptations. Turns out, the flavor came out perfect this way as well as the shape and color. The nice thing about adding a little coconut flour is it has tons of protein and fiber which are usually lacking in the basic GF flour blends. I only baked up about 15 of these and then froze the other cookie dough balls for later.
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