I was sent the flour recipe by a friend who swears by the flour combination. It includes white bean flour, which I had never heard of. It is actually a flour made from dried white beans and sometimes fava beans are added to it. It is sold online and in stores that carry Bob’s Red Mill Products. (Geez, that Bob has thought of everything!)

Def. a fan of this flour blend because it does not rely on rice.

Ingredients for Flour Blend:
3/4 cup arrowroot flour
3/4 cup white bean flour
3/4 cup tapioca flour

Ingredients for Cookies:
Dry Ingredients:
- 2 1/4 cups of Flour Blend
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients:
- 1/2 cup butter softened, 1/3 cup coconut oil
- 1 teaspoon GF vanilla extract
- 2 large eggs
And…
- 2 cups chocolate chips (I use the mini ones!)
- 1 cup chopped nuts, optional

1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda and salt.
3. In a large bowl; mix butter, sugar and vanilla until creamy.
4. Add eggs one at a time, beating well after each one is added.
5. Add flour mixture to bowl a half cup at a time and beat in flour mixture into sugar and butter mixture.
6. Stir in chocolate chips (and nuts, optional).
7. Line a baking sheet with unbleached parchment paper and drop rounded tablespoons of cookie dough onto the covered baking sheet. (about 12 cookies per sheet).
8. Bake for 8-10 minutes or until golden brown. But not cooked all the way (they will continue to cook in the baking sheets even after you remove them from the oven)
9. Cool on baking sheets for 2 minutes.
10. Remove from sheets after the cookies have firmed up after 2 minutes and are sable about to be moved with a spatula. Move to wire cooling racks to cool completely.
11. Enjoy

Note: This recipe does have a lot of sugar. It tastes great, but when I make this again in the future I am going to experiment with a sugar free version (Of course, I will post that version too.)

Let me know what you think in the comments section.