YIELD: 24 COOKIES
Crispy, chewy, and crunchy, these chocolate chippers are just like the ones the corner cookie shop makes. Be sure to let these rest for at least 30 minutes before transferring from cookie sheet.
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Ingredients
4 tablespoons water
1 cup non dairy margarine
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
2 teaspoons warm water
2 cups sorghum flour
1 cup brown rice flour
½ cup tapioca flour
1 teaspoon xanthan gum
1 cup semi-sweet non-dairy chocolate chips
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Directions
- Preheat oven to 375 °F.
- In a small bowl, mix the flaxseed meal with the water and allow it to rest for at least 5 minutes, or until thick.
- Cream together the margarine and sugars until smooth.
- Add in the vanilla extract and prepared a flaxseed meal.
- Blend together the baking soda and water and add them into the creamed margarine mixture.
- In a separate bowl, whisk together the rest of the ingredients up to the chocolate chips.
- Gradually stir the flours into the margarine mixture until a clumpy dough forms.
- It should be doughy, but not sticky.
- If it is too sticky, you will need to add more sorghum flour, about 1 tablespoon at a time, until it becomes a soft dough.
- Shape the dough into rounded spoonfuls and place onto an ungreased cookie sheet about 2 inches apart.
- Bake on the middle rack for about 11 minutes, or until slightly golden brown on edges.
- Store in an airtight container for up to 1 week.
