Gluten Free Chocolate Chip Cookies

Dry Ingredients

Mix:

• 1/2 cp Quiona Flour
• 1/2 cp Sorghum Flour
• 1/2 cp Tapioca Flour
• 1/4 cp Italian Chestnut Flour
• 1/4 cp Coconut Flou - 1/2 tsp Baking Powder
• 1/2 tsp Xantham Gum
• 1 tbsp Cocoa

Set aside.

Wet Ingredients

• 2 ea Eggs
• 2 sticks unsalted butter
• 1 cup Brown sugar
• 1/2 cup white sugar
• 2 tsp vanilla
• 1 tsp salt

Mix wet Ingredients

mix in dry ingredients add:

• Chocolate chips

bake @ 350° until done, 12-15 mins-ish.

Notes:

• Chocolate chips should be stored in freezer, added cold, chills dough.
• I’ve had good success with many types of flour, 2 Cups total.
• Also used a mixture of Honey+Maple Syrup+Agave Nectar in place of some/all sugar.