02 Dec Chocolate Chip Cookies
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| Prep Time | 10 minutes |
| Cook Time | 10 - 12 minutes |
| Servings |
cookies
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Ingredients
- 2/3 cup sorghum flour
- 1/3 cup teff flour
- 2 Tbsp arrowroot starch
- 1 tsp vanilla powder
- 1/2 tsp baking soda
- 3/8 tsp Himalayan salt
- 1 Tbsp Bob's Red Mill Egg Replacer
- 2 Tbsp water
- 1/2 cup ghee
- 1/3 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup Enjoy Life chocolate chips
Ingredients
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Instructions
- Preheat the oven to 375°F. Line one large baking sheet with parchment paper.
- In a small mixing bowl, combine the sorghum flour, teff flour, arrowroot powder, vanilla, baking soda, and salt. Stir until the ingredients are well blended together.
- In a small bowl, combine the egg replacer and water. Stir until there are no clumps. Set aside.
- In a medium mixing bowl, cream together the ghee and sugars. Beat for 1 minute.
- Stir the egg replacer into the sugar mixture. Beat for 30 seconds.
- Add the flour mixture to the sugar mixture. Stir until the flour is mostly moistened.
- Add the chocolate chips to the dough and stir.
- By hand, roll pieces of dough into evenly sized balls, approximately 1 ½ inches across, and place on the baking sheet. Leave space between the cookies because they will spread out as they bake.
- Bake for 10 – 12 minutes, rotating the baking sheet half way through. The cookies will be soft.
- Let the cookies cool on the baking sheet for 5 minutes. Then, transfer to a cooling rack to cool completely.
- Store in an air tight container.
Recipe Notes
Notes:
An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients.