Recipe- Gluten Free Toll House Cookies

Gluten Free Chocolate chip cookies (adapted from Tollhouse recipe)
Ingredients:
2 ¼ cup chickpea (Garbanzo bean) flour- I recommend Bob's Red Mill
1 tsp baking soda
1 tsp salt
1 cup butter
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla
2 eggs
2 cups chocolate chips
Directions:
1. Heat oven to 375
2. Combine flour, baking soda, salt
3. Cream together butter, sugars, and vanilla
4. Add eggs one at a time, beating after each addition
5. Gradually add flour mixture
6. Stir in chocolate chips
7. Drop by spoonful onto ungreased cookie sheet
8. Bake for 9-11 minutes
9. To make bars, use a greased 13 X 9 pan and bake for 20-25 minutes

Note: Don't taste the batter before you bake it. No, really. It's chocolate chip hummous. Something magical happens inside the oven, and the bean taste will disappear. Glutenous friends eat these cookies up every time I make them- they get eaten before "regular" cookies. Just don't taste the batter- I mean it! Credit for this recipe goes to Ann Lee, the nutritionist at the Celiac Disease Center at Columbia University. High protein yummy cookies? Go Ann!