Ingredients
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1/2 cup brown rice flour
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1/2 cup tapioca flour
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1/2 cup coconut flour
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1 cup sorghum flour
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1 1/4 teaspoons xanthan gum
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1 tablespoon gelatin (1 package of Knox)
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1 teaspoon baking soda
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1 teaspoon salt
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3/4 cup rapadura sugar
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3/4 cup unrefined cane sugar
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1 cup softened butter
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1 teaspoon vanilla extract
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2 eggs
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2 cups chocolate chips
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1 cup chopped walnuts
Instructions
- Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
- In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
- Add eggs one at a time to butter mixture.
- Gradually add and beat in flour mixture.
- Stir in chocolate chips and nuts.
- Make small balls from resulting dough and set on greased cookie sheet.
- Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening).
- Preheat oven to 375.
- Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
- Cool for at least 2 minutes before removing from tray to avoid breaking them!
- Serve and enjoy!