Non-Vegan: Preheat the oven to 375
Vegan Alternative: Preheat the oven to 375ºF. Line baking sheet with parchment paper
Ingredients:
Whisk together:
1/2 cup certified gluten-free oat flour
1/2 cup sorghum (jowar) flour
1/2 cup brown or white rice flour
1/2 cup tapioca starch
1/2 cup organic cocoa
2 teaspoons guar gum
1 teaspoon sea salt
1 teaspoon baking soda
1 cup organic Sucanat
Non-Vegan Add In:
1/2 cup butter
2 eggs
1 tablespoon vanilla extract
a little bit of milk or alternative milk, just encase the dough is to dry
OR
Vegan Add-In
1/2 cup light olive oil or Spectrum Organic Shortening
1 tablespoon bourbon vanilla extract
1/2 cup vanilla rice milk, coconut milk, or almond milk- more as needed
As you beat the dough pay close attention to the consistency. Add more rice milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough. I added two more tablespoons of rice milk to my dough.
Add in:
Optional: 1/2 cup organic chocolate chips
Instructions:
Stir in the chocolate chips as best you can (the dough is stiff).
Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Repeat this process to make 18 balls. Use your palm to press down on the dough and flatten slightly- not too much- unless you like your cookies thin. Press a few extra chocolate chips into the tops of the cookies, if you like.
Bake in the center of a preheated oven for about 15 minutes until the cookies are set. They will still be slightly soft in the center.
Remove the pans from the oven, and allow the cookies to cool and "set" for a few minutes; then use a thin spatula to move the cookies to a wire rack. The cookies will get crisper as they cool.
Cook time: 15 min
