For those of you that are sensitive to nut flours (like me), these cookies are for you! I find that so many gluten free and paleo recipes contain almond flour and I hate missing out. I experimented with other gluten free flours several times before perfecting these cookies to share with you. They are delicious-- both moist (ghee!) and slightly crisp (thanks to the tapioca and arrowroot flour). Once you have all of the ingredients in your pantry, they can be made in a flash.
3/4 cup sorghum flour
3/4 cup brown rice flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 eggs, room temperature
1 cup ghee
1 cup coconut sugar
1 cup of Lily's chocolate chips (I like these because they are vegan and sweetened with stevia but use whichever chocolate chips you like!)
- Preheat oven to 350 and line a baking sheet with parchment paper
- Mix dry ingredients: flours, salt, baking soda
- Mix ghee and coconut sugar in a processor. Then add eggs, one at a time.
- Mix dry and wet ingredients. Lastly, fold in chocolate chips.
- Put mixture in the freezer for about 20 minutes so dough can harden and be formed into balls.
- With a ice cream scooper or your hands, form cookies into balls and place on baking sheet - be sure to place far enough apart as these cookies do spread out.
- Bake for 15 minutes. Remove from oven and let cool.