This was the first recipe I perfected after I found out I could not have Gluten anymore. Gluten is in Wheat Flour among other things.  Wheat Flour or All Purpose Flour tends to be in everything. So I kept working on this and believe me there were some real flubs. I kept trying the ones in the books and coming from a catering background I was just not happy with them.

So I went back to my old recipe and tweaked it some and tweaked my Gluten Free Flour mix recipe- here

http://www.myrealisticlife.com/index.php/taste-it/gluten-free-recipes/35-gluten-free-recipes/51-my-gluten-free-flour-mix

and  Voila!!  I found it. Now a couple of things you can use your flour mix, mine is nothing really special it just works well for me. I personally do not like the bean flours nor do I like as much Xanthan Gum as some use. It makes things kinda elastic which is good for bread but not my cookies. These turn out fluffy, beautiful and so very good. I do freeze them if they are not going to be eaten within the next couple of days. You will find that Guten Free items tend to dry out faster than others.

I have made these with 1/2 cup Brown Sugar and 1/3 Cup White Sugar and they still rock. 

1 Stick Butter (I use the real salted variety - I have given up enough foods, surely I can have some sins)

3/4  Cup Brown Sugar 

1/2 Cup Sugar 

2 Eggs 

1 Teaspoon Vanilla

1/2 Teaspoon Salt

1/2 Cup Teff Flour  

1 1/2 to 1 3/4 Cheryl's Gluten Free Flour Mix

1 Teaspoon Baking Soda 

1 Package Chocolate Chips

1 Cup Chopped Nuts

Directions:

1. Preheat oven to 350 degrees

2. Cream Butter 

3. Beat in Brown Sugar and White Sugar till light and fluffy (3 minutes)

4. Blend in the Vanilla, Eggs and Sour Cream

5. Add the Teff Flour and beat well

6. Add 1 1/2 cups Gluten Free Flour Mi, if batter is too thin, Add the other 1/4 cup Flour

7. Stir in the Chocolate Chips and Nuts if using.

8. Spray a muffin top pan or a cookie sheet with Pam and drop by spoonfuls

9. Bake for 8- 10 minutes or till done

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3.25 Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."