Wheat-free chocolate chip cookies
Yield:
3 cookies
Prep Time:
5 minutes
Cook Time:
12 minutes
Additional Time:
30 minutes
Total Time:
47 minutes
A wheat-free version of a delicious classic.
Ingredients
Dry Ingredients
- 1/4 c. millet flour
- 3 Tbsp. sorghum flour
- 1 tsp. flax meal
- Scant 1/8 tsp. baking powder
- Pinch of salt
- Pinch of cinnamon (optional)
- 3 Tbsp. chocolate chips
Wet Ingredients
- 1 Tbsp. yogurt
- 1 Tbsp. coconut oil
- 1 1/2 Tbsp. coconut sugar
- 1/2 tsp. agave
- scant 1/4 tsp. vanilla
- 1 egg yolk
Instructions
- Cream together coconut sugar and coconut oil. Add in remaining wet ingredients and mix well.
- In another bowl, mix together dry ingredients (excluding chocolate chips). Gently stir dry ingredients into wet ingredients.
- Fold in chocolate chips. Refridgerate dough for at least 30 minutes.
- Once ready to bake, preheat oven to 350ºF. Separate dough into 3 cookies, then bake for 12 minutes or until tops are almost firm. Allow to cool on baking sheet for at least 5 minutes.
