Ingredients

1¾ cups + 2 tablespoons gluten-free flour blend of choice (or see recipe below) 2 tablespoons golden flax meal 1 teaspoon baking powder¼ teaspoon baking soda½ cup Spectrum organic shortening or butter or margarine of choice¾ cups packed brown sugar 2 tablespoons white sugar 1 teaspoon vanilla 1½ teaspoons tapioca syrup or lecithin¼-1/3 cup water½ cup semi-sweet chocolate chips* Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper. Mix together flour blend, flax meal, baking powder and baking soda. In a separate bowl, mix together shortening and sugars. Add vanilla and tapioca syrup and blend. Add flour mixture and enough water until dough comes together. Stir in chocolate chips. Drop dough by the tablespoon about 2 inches apart onto prepared cookie sheet. Bake for 12 to 15 minutes for chewy cookies, longer for crisp cookies. Cool slightly before transferring onto cooling rack. Store in an air-tight container. *TIP Gluten-free, dairy-free, soy-free semi-sweet chocolate chips are available at www.enjoylifefoods.com. All Purpose Gluten-Free Flour Blend Makes 9½ cups 2 cups super-fine brown rice flour 1½ cups sweet rice flour 2 cups cornstarch 1 cup chickpea or garfava flour 1 cup tapioca starch 2 cups sorghum flour

Description

These Chewy Cookies Are Delicious For Memorial Day Picnics. For Added Nutrients And Flavor Variation, Replace The Chocolate Chips With Chopped Dried Fruit.

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