There are so many recipes for chocolate chip cookies. There are recipes for crunchy ones (I don't care for these), for chewy ones (that would be my preference), and for those that claim to have a crunchy exterior and chewy interior (never achieved this, really).

That is only the beginning...

There is also cookie thickness to consider - do you like yours thin (not me) or thick (yes!)?

And what type of chocolate chips do you use - milk? (no) Or semi-sweet? (well, in part, yes). Or do you forego chips all together and use chunks? (again, in part, yes).

Of course, this doesn't begin to take into consideration any necessary adjustments for gluten-dairy-egg-soy-nut-free diets like mine.

There are so many wonderful recipes on the web - food bloggers everywhere have contributed to the ever-growing bounty of recipes in their search for chocolate chip cookie bliss.

For example, take a look these Oatmeal Chocolate Chip Cookies by Maggie at She Let Them Eat Cake. They look divine, and I love the short & sweet ingredients list.

And what about No Worries Chocolate Chippers from Nancy over at The Sensitive Pantry? I couldn't upload her pic, but you should check these out - Nancy always presents the most elegant recipes, and these cookies are no different.

Oh, and for a chocolate chipper that gets added sweetness from dates, check these out over at Diet, Dessert, and Dogs - yum! Ricki presents some of the healthiest recipes on the web!

You get the idea, right? No single chocolate chip cookie can satisfy all. And while I have my preferences when it comes to this age-old treat, I rarely turn down a chocolate chip cookie...if it's gluten-dairy-soy-egg- and nut-free, that is. With those criteria (notice we are NOT saying restrictions because when you eat these cookies you'll forget about what's not there!), it takes a bit more effort to craft the "perfect" cookie.

And I'll tell you straight up - I used sugar. Brown sugar - no apologies. I like the rich flavor and the moisture that it adds, and I'm not leaving it out...just yet. I love the use of dates for a sweet, moist texture, but for this cookie, I wanted the brown sugar to remain.

The recipe is simple, the ingredients list is short, and the final product is a dense, chewy, chocolate-laden dream. These cookies do not fall apart or crumble, and they are rich enough to satisfy with only a couple. Um...ok, I ate more than a couple, but I was satisfied way before that - they were just too good! And it was ok to over-indulge just a bit with these because the entire batch, which is nearly 2 dozen cookies, only contains 2 Tablespoons of oil - that's right no butter, no buttery spread. You won't miss it. Now, turn on the oven and get the milk...

Gluten Free Gigi's Chocolate Chip Cookies
1 cup gluten free flour blend* (below)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 Tablespoons light oil
1 1/2 teaspoons vanilla extract
1/2 cup light brown sugar (loosely scooped)
Prepared egg replacer to equal 1 large egg
1 Tablespoon rice (or other plant) milk
1/2 cup semi-sweet chocolate chips
1/4 cup bittersweet chocolate chunks (if desired)

Preheat your oven to 350 degrees. Line a cookie sheet with parchment.

In a mixing bowl, combine flour, salt, and soda; whisk to blend.

In a smaller bowl, combine oil, vanilla, sugar, "egg", and milk. Stir and add to dry ingredients.

Stir dough by hand until it comes together and no dry areas appear. Add chocolate chips and chunks (if using).

Scoop tablespoons of dough onto parchment lined pan and bake for approximately 10 minutes. The cookies should turn a bit golden, but not dark around the edges and they will remain rather soft on top for a few minutes after removing them from the oven.

Cool on pan for 15 minutes (seriously) and serve warm. Enjoy!

*Gluten Free Flour Blend
2 cups white rice flour
1 cup sweet sorghum flour
1 cup tapioca flour
1/2 cup millet flour
4 teaspoons xanthan gum

This recipe is linked to Simply Sugar & Gluten Free Slightly Indulgent Tuesdays