02 Dec Chocolate Chip Cookies
Posted at 16:17h
Chocolate Chip Cookies
10 - 12 minutes
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.
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.
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