Notes: For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, 6 tablespoons (42g) coconut flour, and 1½ teaspoons xanthan gum. This is the only blend that I’ve tried, so I cannot guarantee that any other blend will work.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.
It's extremely important to measure the flour correctly using either a
kitchen scale or the
spoon-and-level method. Too much flour will make the cookies and dough very dry. If this happens, mix in 1 tablespoon of milk at a time until the cookie dough comes together.
Semisweet chocolate chips may be substituted in place of the dark chocolate chips.
The cookies barely spread at all during baking, so flatten them to the desired thickness and width before placing the baking sheets in the oven.
{gluten-free, clean eating, low fat, low calorie}