Perfect Gluten Free Chocolate Chip Cookies Recipe

2 cups pamela’s bread and flour mix

1 cup pamela’s pancake mix

2 eggs

1 cup of butter or coconut oil

1 package chocolate chips (organic)

12-15 crushed raw, organic apricot seeds

1 1/2 teaspoons of baking soda

1 teaspoon of sea salt

1 cup organic brown sugar

3/4 cup organic cane sugar

Pre-heat oven to 350 degrees.  If using a pizza stone, pre-heat the stone. Combine all dry ingredients and toss together.  Add eggs, butter, and sugar.  Knead or turn together thoroughly.  Add crushed apricot seeds and chocolate chips; turn together again.  Drop by the teaspoon or tablespoon full on to your cookie sheet.  Bake for 8-10 minutes on cookie sheet or 12 minutes on a pizza stone.  Add 2 minutes when baking 2 sheets or 3 minutes when baking on 2 stones.  Remove from sheet and serve.

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