One of the things you will need to do before making this recipe is heat your gluten free flour to make sure it doesn't contain any bacteria. This can be done two ways, in the oven, or in the microwave. For the oven, bake the flour by itself for 10 minutes at 165º F.
In a bowl, add all dry ingredients including chips and whisk to blend.
Add butter, vanilla and almond milk and mix.
You can use any brand of gluten free flour blend for this recipe.
To make this recipe dairy-free, substitute the butter for vegan butter.
Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
You can use any flavor chips for this recipe.
This cookie dough will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.