2½ cups King Arthur multipurpose gluten free flour
½ cup coconut flour (such as Bob's Red Mill)
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3 tablespoons ground flaxseed
1 teaspoon baking soda
1 teaspoon salt or LoSalt (see note)
1 cup unsalted butter, softened
¾ cup sugar
¾ cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1¾ cups semisweet chocolate chips
Heat oven to 350 degrees. Line baking sheets with parchment paper or lightly grease.
In medium bowl, whisk flours, ground flaxseed, baking soda and salt until well combined. Set aside.
In large bowl, beat butter and sugars on low speed until combined. Increase speed to medium, and beat 30 seconds until light and smooth. Add eggs and vanilla extract. Mix on low until combined, and increase speed to medium, beating 30 seconds until light and combined. Scrape bowl well.
Add flour mixture, and beat on low just until combined. Pour in chocolate chips, and mix on low speed 10 seconds to evenly distribute. Scrape bowl well.
Scoop by tablespoons onto prepared baking sheets, and bake 12 to 14 minutes until light golden. Cool 10 minutes on pan before transferring to cooling rack.
Cookie dough can be refrigerated for five days or frozen up to two months.
Makes five dozen.
Baker's hint: LoSalt is a reduced-sodium salt alternative.
Nutrition values per cookie: 113 calories, 5g fat (3 g saturated), 17 g carbohydrates, 1 g fiber, 1 g protein, 15 mg cholesterol, 65 mg sodium.