Gluten Free chocolate chip cookies

Chocolate chip cookies!!

These are a favourite of mine and i also hadn't got around to making them in a gluten free version. So as a study break this afternoon i decided it was time. I didn't use my usual recipe because you can just substitute wheat flour for gluten free but its just not the same. Instead of normal wheat flour the recipe had a mix of gluten free baking mix, coconut and ground almonds and i have to admit they were good straight from the oven still warm with gooey chocolate, cant imagine they will last long in my house. Here is a link to the recipe i used http://www.chelsea.co.nz/baking-and-recipes/1812/chocolate-chip-cookies---gluten-free.aspx. Although i only used 1 cup coconut instead of 1 1/2 because we had run out so i topped the ground almonds from 1/2 to 1 cup to make it up. However i think i would prefer them better like this because there was just a nice balance of coconut and i think if there was more it would be to much. I also couldn't be bothered measuring out 230g chocolate chips but it seemed like a lot to me so i used about 3/4 which was plenty!

Ingredients

1¼ cups lightly packed Chelsea Soft Brown Sugar
2 extra large eggs
1½ cups gluten free plain flour
1 tsp gluten free baking powder
1½ cups desiccated coconut
½ cup ground almonds
230g dark chocolate chips
Method
1. Preheat oven to 200°C conventional (180°C fan forced). Line 3 oven trays with baking paper.
2. Beat butter and brown sugar until pale and creamy. Add eggs one at a time beating between each addition.
3. Sift flour and baking powder together. Add sifted flour, coconut, almond meal and choc chips to butter mixture. Mix until well combined.
4. Roll tablespoonsful of cookie dough. Place 5cm apart on prepared trays. Flatten slightly with hand. Bake for 12-15 mins, cool cookies on tray.

185g unsalted butter, softened to room temperature