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Recipe Name

Gluten-Free Chocolate Chip Cookies

Description

The special flavor of this cookie comes from the flour blend of 1 part sweet potato flour, ½ part sorghum flour and ½ part tapioca flour. The cookie works great with either butter or coconut oil and you can choose your preferred sweetener as well. Chill the dough first to allow time for the cookie to form its structure in the oven before the butter or coconut oil melts. This can help counteract over-spreading

Ingredients

1 cup
gluten-free sweet potato flour blend
3⁄4 tsp
baking soda
3⁄4 tsp
baking powder
1⁄2 tsp
sea salt
6 tbsp
butter or coconut oil
10 tbsp
sugar (see Notes below)
1 large
egg
1⁄2 tsp
vanilla
1⁄2 cup
chocolate chips
2 tbsp
cocoa nibs (optional)

Instructions

Combine flour, baking soda and powder and salt in a small mixing bowl and set aside.

In a separate large bowl, cream together fat and granulated sweetener. The creaming of the fat and sugar is very important; make sure these two ingredients are really married before continuing. If using coconut oil, soften it slightly on very low heat first.

Beat in egg and vanilla. Add flour mixture slowly into the creamed fat and sweetener until the right consistency of batter is reached. With whole ingredients the dough may seem slightly stickier than if made with white flour and refined sugar. Stir in chocolate chips and cocoa nibs if using. Cover dough in plastic wrap and refrigerate until chilled well (30 minutes).

Preheat oven to 375 degrees F. For safety, bake one cookie first to make sure the texture is to your liking. Drop in heaping teaspoonfuls onto ungreased cookie sheet. Bake cookie dough 9-12 minutes until browned. Cool a few minutes on cookie sheet before removing.

Notes

Great sugar options for this cookie are Rapadura or Sucanat (dried sugar cane juice) or organic unbleached evaporated cane juice. (If using Sucanat, pre-grind in the blender or coffee grinder before creaming it with fat).