Chocolate Chip Cookies

I think I got these from www.celiac.com, I do not know who to give credit to, but they are good! I originally posted these in Feb., but I didn't have a picture, and I didn't edit the recipe to show my changes. I thought about taking the coconut out, but, no one notices it in there, and I think it adds something to the chemistry of the recipe. These taste and look like the real thing. I usually freeze half the dough, so I can make them another time. And since I made these last week, and I now want more, I just might have to pull that dough out now!

And, don't forget, I like to add some ground flax meal in there, as always to add more nutrition.

Update: I did make some more, straight from the freezer with frozen dough, I just broke some off. They took about an extra 3 to 4 minutes from frozen. Learn something new everyday!

Chewy Crisp Gluten-Free Chocolate Chip Cookies

1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3/4 cup packed brown sugar
3 eggs
1 Tbsp vanilla
3 cups brown rice flour
1 cup potato starch
1/2 cup tapioca starch
1 1/2 tsp baking soda
1 tsp xantham gum
3/4 tsp salt
small handful flax seed
2 cups chocolate chips
1 1/2 cup chopped walnuts or pecans
3/4 cup shredded coconut (I use unsweetened, but both will work)

Spray pan with non-stick spray. Preheat oven to 350.

In large bowl, beat butter with granulated and brown sugar until fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour, potato and tapioca starches, baking soda, xantham gum and salt, and flax seed if using; stir in chocolate chips, pecans and coconut. Pour over butter mixture, stir to combine.

Drop by 1 Tbsp, about 2 inches apart onto prepared pans. Bake about 12 minutes. Transfer to racks; let cool completely. If you can, I couldn't.

(Note from the original recipe submitter: Also, these are especially good warmed in the microwave for about 10 seconds.)