Chocolate Chip Cookies

• 1 3/4 c sorghum flour
• 1/4 cup chickpea flour* (garbanzo)*
• 1/4 cup sweet rice flour
• 2 tsp xanthan gum
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped nuts (optional)
• 1 cup butter-flavored Crisco shortening
• 3/4 cup granulated sugar
• 3/4 cup gluten-free brown sugar, firmly packed
• 1 tsp gluten-free vanilla
• 2 eggs, room temperature
• 2 cups semi-sweet chocolate chips or carob chips

1. Preheat oven to 375°.
2. Cream shortening and sugars.
3. Add egg and vanilla.
4. Combine thoroughly the sifted sorghum flour, chickpea flour, sweet rice flour, baking soda and salt.
5. Stir into the sugar/egg mixture until combined.
6. Stir in the chopped nuts and chocolate chips.
7. Line cookie sheet with parchment paper.
8. Drop in walnut-sized dough mounds.
9. Bake 10-12 minutes.

Makes about 72 cookies.

* May use soy flour or mung bean flour instead of chickpea flour. Available at health food stores. Of the bean flours, mung bean is the most bland, followed by chickpea and soy.

Developed by Mary Schluckebier, Home Economist
Contributed by Twin Valley Mills, LLC.

Chocolate Chip Cookies I/Chocolate Chip Cookies II/Chocolate Chip Cookies III/Chocolate Kicks/Chocolate Chip Cookies IV