1 tbsp sorghum (if you donít have sorghum, increase potato starch flour to 2 tbsp)
1 tbsp potato starch flour
3/4 tsp baking soda
3/4 tsp xanthan gum
3/4 tsp sea salt
3/4 cup vegetable oil or coconut oil
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp flaxmeal
3 tbsp warm water
1 1/2 tsp vanilla extract
1 cup chocolate chips
1. Preheat oven to 375 degrees. Blend brown rice flour, sweet rice
flour, tapioca, cornstarch, potato starch, bakin soda, xanthan gum,
and salt in medium sized bowl.
2. Mix flaxseed meal with 3 tbsp warm water until blended
together. Pour oil and both sugars into a large bowl. Add
flaxseed/water mixture. Mix thoroughly.
3. Combine the dry ingredients with the wet ingredients. Add the
chocolate chips and mix again. Pinch off about a tablespoon of
batter. Roll in your hands to make a small ball. Place on the baking
sheet and flatten slightly with palm of hand. If possible, leave in
frig to chill for a few hours or even overnight. Remove from frig
and let sit on counter for 10 minutes before baking.
4. Bake for 15 minutes, rotating trays halfway through baking
time. Remove from oven. Let sit on baking tray for five minutes
then remove to cooling rack.
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You can add this Ellenís Tollhouse Chocolate Chip Cookies recipe to your own private DesktopCookbook.