Ingredients
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3/4 cup sorghum flour
1/2 cup superfine brown rice flour
1/2 cup potato starch (NOT potato flour)
1/4 cup tapioca starch
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon cream of tartar (optional)
10 tablespoons Crisco shortening (1/2 cup plus 2 tblsp)
2/3 cup packed light brown sugar
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup rice milk
1 1/2 teaspoons Ener-G Egg Substitute, whisked with 2 tablespoons warm water till frothy
1 cup allergy-free chocolate chips
Preparation
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Whisk together dry ingredients in one bowl. In another bowl blend wet ingredients very well (I use a hand mixer). Then add the wet ingredients into the dry and mix until combined, but do not over-mix. Add chocolate chips; stir to combine. Chill the dough for at least an hour before baking the cookies.
Preheat the oven to 350 degrees F. Form the dough into balls, rolling the dough between your palms. Place the dough balls onto a large baking sheet with enough breathing room to spread a couple of inches. Bake for 12 to 15 minutes. Cool two minutes on pan before removing them to a cooling rack. Makes 15-18 cookies.
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