It's supposed to be the best chocolate chip cookie recipe ever, and it's Gluten free also!
1/4 cup canola oil
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups sorghum flour
1/2 cup tapioca flour
1/2 cup Arrowroot flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 package semi-sweet chocolate chips, about 6 ounces
Preheat oven to 350°. Lightly coat a baking sheet with canola oil spray. With an electric mixer on high speed, combine canola oil and brown sugar. Turn mixer to low and add eggs and vanilla and mix until just combined. In a medium bowl, combine sorghum, tapioca and Arrowroot flours together. Stir salt, baking soda and chocolate chips into flour mixture.
Add the dry ingredients mixture to the wet mixture and combine on low speed or by hand. Drop rounded heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 10 minutes or until golden. Cool on baking sheet until cookies are set. Transfer to cooling rack until completely cooled.
Store in a tightly sealed container.
Makes 38 cookies, each containing approximately:
13 gm. carbohydrate
3 gm. fat
12 mg. cholesterol
1 gm. protein
64 mg. sodium
1 mg. fiber