Gluten Free Vanila Cookies

Ingredients:

1 cup butter, softened

1/2 cup vegetable oil

3/4 cup brown sugar

3/4 cup white sugar

1 tablespoon vanilla extract

4 large eggs

1/2 teaspoon baking soda

1/2 teaspoon salt

3 cups almond flour

3 cups Red Mill gluten free flour

3 cups chocolate chips

Instructions:

Preheat oven to 350ďż˝ (the dough will need to be refrigerated for at least an hour before baking).

In large bowl cream together butter, oil, brown sugar, white sugar, and vanilla extract. Mix in the eggs one at a time, and then add the baking soda and salt.

Begin adding the flour. It’s a lot easier if you fully mix in each cup before adding the next, it’ll be a fairly thick dough towards the end of mixing.

Fold in the chocolate chips gently. When you’re done wrap it in plastic wrap or store in a freezer bag to refrigerate it before baking. The longer you chill it for, the less that they spread out. The ones in my picture chilled in the fridge for about 5 hours before baking them.

Roll into balls with your hands, place an inch apart on a baking pan lined with parchment paper, and bake the cookies for 13-15 minutes.

They don’t brown much, so it’s a little hard to tell when they’re done. Keep an eye on them.