This recipe is based off of my absolute favorite gluten cookie. Walnuts, coconut, oats, 3 types of chocolate chips, yum. I retooled this recipe from Lisa Yockelson's book Chocolate Chocolate and it was a pretty good showing. I used the flour ratios from Gluten Free Girl's 36 hour cookies and adjusted the amounts of flour, baking soda, baking powder, and xantham gum. The cookies were substantial, moist, and not terribly gritty. I even saved a little batter to test some oatmeal raisin cookies. Both choc chip and raisin were delish.
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