Recipe courtesy of Reiko Mackenzie from The Real Housewives of Vancouver.
We all know that chocolate chip cookies are a family fave. Here is a creative recipe that is safe for gluten-sensitive or celiac afflicted people. I am a huge fan of using coconut oil for its flavour, consistency and health benefits. These cookies taste simply divine.
My little daughter loves to help me with this recipe and is quite creative making all sorts of shapes and sizes! I don’t mind snack size cookies either! Just watch your baking time, sometimes the smaller cookies bake a smidge faster!
ingredients
directions
Preheat oven to 325*F. Line 2 baking sheets with parchment paper. (Sometimes I just use one baking sheet and re-use the same parchment). Beat the butter with agave nectar until creamy, about 2 minutes (hand mixer is perfect). Add egg, vanilla and coconut oil and beat till combined.
In a separate bowl sift together the sorghum flour, coconut flour, arrowroot flour, xantham gum, sea salt, and baking soda. Add the dry mixture to the butter mixture and blend with hand mixer well. Fold in the chocolate chips.
With your hands, shape the dough into small balls and flatten about 1/2 inch thick. The cookies will essentially bake and result in the same shape you make them.
Bake 13-15 minutes and let cool on the baking pan for 5 minutes until transferring them to cool on a wire rack thereafter.