There were times when I had a house full of growing people that I made several dozen chocolate chip cookies a week. They were standard snack time fare. And then yada yada yada, all that changed. So I stopped baking them. After mucking around with flours and trying several other recipes, all with mediocre results, I went back to the basics of my original recipe. And stuck with my own tried and true combination of flours, one part millet, one part tapioca, one part brown rice flour. And tada! Success!. Gluten free cookies will always be different then those made with wheat flour, in fact the only way to get them closer in texture is to increase the starch and sugars which I prefer not to do, you end with a cookie made of mostly starch and very little flours. But I would rate these pretty awesome. Like with all gluten free baking, it’s best to eat them quickly (invite the kids back home if must) or freeze them if you won’t be polishing them off in one day.
Note: I started with a lesser amount of peanut butter but once the batter was made it seemed a tad dry so I added another two tablespoons to bring the amount up to 3/4 cup.
peanut butter chocolate cookies GF