Ingredients
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1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 cup sorghum flour
1 1/4 teaspoons xanthan gum
1 tablespoon gelatin (1 package of Knox)
1 teaspoon baking soda
1 teaspoon salt
3/4 cup rapadura sugar
3/4 cup unrefined cane sugar
1 cup softened butter
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips
1 cup chopped walnuts
Preparation
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Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
Add eggs one at a time to butter mixture.
Gradually add and beat in flour mixture.
Stir in chocolate chips and nuts.
Make small balls from resulting dough and set on greased cookie sheet.
Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening).
Preheat oven to 375.
Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
Cool for at least 2 minutes before removing from tray to avoid breaking them!
Serve and enjoy!
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