UPDATED 5/30/07 Thanks to Carol Fenster, PhD, for this delicious gluten free chocolate chip cookie recipe. Thanks also to Bob’s Red Mill for making it available to us.

INGREDIENTS: 1 2/3 cups All-Purpose GF Baking Flour, 1/2 tsp baking soda, 1 tsp xanthan gum, 1/4 tsp salt, 1/4 cupbutter or margarine or canola oil spread, 3/4 cup brown sugar, 1/3 cup granulated sugar, 2 tsp. vanilla extract, 1 extra large egg, 1 cup chocolate chips, 1/4 cup chopped nuts.

DIRECTIONS: Pre-heat oven to 350. Grease a large cookie sheet or line with parchment paper; set aside. Stir together the GF baking flour, baking soda, and salt; set aside. In a large mixer bowl, beat together butter (room temperature not melted) with granulated sugar, brown sugar, vanilla, and egg; scrape sides of bowl frequently. Beat in flour mixture on slow speed, mixing thoroughly. Stir in chocolate chips and nuts. Shape dough into a flat disk, wrap tightly with plastic wrap and chill for two hours. Drop by tablespoonfuls 2 inches apart on the baking sheet. (If using canola oil spread, press down cookies to 1/2 inch thicknesswith a spatula). Bake 10-12 minutes on center rack of oven until lightly browned. Cool 2-3 minutes before removing from cookie sheet. Makes 24 cookies.

To prepare these great cookies, you will need All-Purpose GF Baking flour, xanthan gim, gluten free baking soda, and gluten free vanilla extract. All these are available from Bob’s Red Mill (which would be a great way of saying thanks for this great treat) In any case, follow Paul’s Power Purchasing Principle by browsing the site and ordering all the items that you need. This savings shipping costs!