1cdairy free butter room temperature, suggestion in post
1½cgluten free all-purpose flourspooned and leveled method, suggestion in post
1tspxanthan gumomit if your gf all-purpose flour contains this
3cgluten free old fashioned roll oatsgf quick oats works too, suggestion in post
3.4ounce packageinstant vanilla pudding
12oz packagedairy free semi-sweet chocolate chipssuggestions in post
Preheat oven to 375°F. Line 2 cookie baking sheets with silicone baking mats or parchment paper; set aside.
In a standup electric mixer or large bowl with a handheld mixer, beat together the sugars and butter until well blended.
Then add in the eggs and vanilla extract. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large bowl, combine all the dry ingredients.
Slowly add the dry ingredients into the wet ingredients and combine.
Then stir in the chocolate chips.
Scoop out large dough balls (about the size of a golf ball) and drop onto cookie baking sheets. These cookies do not spread much so we place a dozen cookies on each cookie sheet.
Bake at 375°F for 11-12 minutes. Remove the cookies when the edges look slightly golden while the middle looks soft. The cookies will finish baking while cooling on the cookie sheets for 10-15 minutes before removing to a cooling rack.
Once completely cooled transfer cookies to an airtight container.
Store cookies 2-3 days on the counter or freeze up to 2 months.