Chocolate Chip Coconut Cookies

As I sit down with a chocolate chip cookie (or four) and a glass of milk, I can't help but smile.  No matter what I'm going through in this moment, I'm reminded of how sweet life really is. As we grow and change through the years, so may our taste buds. I now prefer to use dark chocolate in place of milk or semi-sweet chocolate, add new flavors such as coconut, use different flours and almond milk replaces my cow's milk. What I love about cookies is that you can count on your favorite recipe  throughout the years, or you can play with it as you grow. This is definitely one of those recipes to keep around. Everyone at work devoured the two bags I brought in and only one of them has to eat gluten-free. This particular cookie is gluten-free, but it is surprisingly light with a great crumb. The recipe comes from Kelli and Peter Bronski's Artisanal Gluten-Free Cooking.  I only adapted it slightly by using dark chocolate and coconut in place of the 6 oz of chocolate chips.

Artisan Gluten-Free Flour Mix

Makes about 3 cups

1 1/4 c brown rice flour

3/4 c sorghum flour

2/3 c cornstarch

1/4 c potato starch

1 Tbsp + 1 tsp potato flour

1 tsp xanthan gum

Combine all the ingredients and store in an airtight container in the refrigerator.

Chocolate Chip Cookies

2 sticks salted butter, softened (I use 1 c Earth Balance)

3/4 c packed light brown sugar

3/4 c granulated sugar

1 tsp GF vanilla extract

2 eggs

2 3/4 c Artisan GF flour mix

2 3/4 tsp xanthan gum

1 tsp baking soda

1/2 tsp salt

4 oz dark chocolate chips
1/2 - 1 c unsweetened dried coconut, shredded

Preheat oven to 375 F. Cream together the butter, brown sugar, granulated sugar and vanilla, about 2 minutes. Add the eggs one at a time, mixing until incorporated.

Add the flour, xanthan gum, baking soda and salt. Mix until well blended. Mix in the chocolate chips and shredded coconut.

Shape into balls and drop dough on ungreased cookie sheets, about 2 inches apart. I like to use parchment paper for easy clean up.

Bake for 8 to 10  minutes, until lightly golden on top. Let the cookies rest for 5 minutes on the cookie sheet before transferring to a wire rack to cool.