I love chocolate chip cookies and have really missed them since being diagnosed. I’d tried making my old recipe gluten free, but it wouldn’t come out right. While I’ve found a few bakeries that make good cookies, there’s something to making them yourself at home. After trying the Betty Crocker gluten free chocolate chip cookie mix at my husband’s insistance, I knew good cookies were possible and had to try to recreate them. So looking at the ingredients list and consulting other gf cookie recipes online, I decided on:

1 1/2 C flour (I used Bob’s Red Mill Gluten Free 1:1 flour. This already has xanthum gum so I skipped it as a separate ingredient)
1 C sugar
1 1/2 TBSP potato flour (that’s what I had where the box mix says potato starch)
1 tsp baking soda
1 tsp salt

Mix the dry ingredients together. Then add:
1 tsp canola oil
1 tsp molasses

Mix that in until you can’t see bits of either. Then stir in:
1 C chocolate chips

Then add
1/2 C softened butter
1 egg
1 tsp vanilla
1 TBSP water

Mix with a wooden spoon until the butter is incorporated - no whitish streaks or spots - the dough will be crumbly.

Drop 2 TBSP on parchment line baking sheet. Bake at 350 for 10-12 minutes. (The batch made 26 cookies. The full cookie sheets baked for 12. The last sheet with 2 cookies baked for 10 minutes)