This recipe is Shauna's (Gluten-Free Girl) adaptation of that popular NY Times chocolate chip cookie recipe. I used regular chocolate chips (although I think I need to find some that don't have lactose in them), and instead of amaranth flour I used coconut flour, which I've found I really love for baking sweets. I think I could  have gotten away with using less flour, because the dough was pretty dry, especially after 36 hours in the fridge. They taste great though. I baked a few right away, then the rest after 36 hours in the fridge, and the only difference I could tell was that the first cookies spread out a little more. The refrigerated dough hardly spread at all.

» Recipe for Gluten-Free Chocolate Chip Cookies