• Chocolate Chews

1/2 cup (1 stick) unsalted butter, soft
1 and 2/3 cups sugar
2 teaspoons vanilla
2 eggs
2 squares unsweetened chocolate, melted
1 and 2/3 cups sorghum flour
2/3 cup arrowroot flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
equal parts cream and water to equal 1/3 cup (or 1/3 cup whole milk or half and half)
1/2 cup chopped walnuts (break apart with your fingers to retain the oil)
Powdered sugar  (about 1 cup)

Cream butter with sugar and vanilla. Beat in eggs. Then add chocolate. In a separate bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Add flour mixture alternately with cream/water (or milk), mixing each addition. Stir in nuts.

Chill for 2-3 hours. 

Preheat oven to 350 degree. Place powdered sugar on a plate. Quickly roll dough into 1” balls, rolling in powdered sugar before placing onto a greased cookie sheet two to three inches apart. (A cookie sheet with a dark and shiny nonstick finish works best.) Keep unused dough chilled. I found  I could make 24 cookies before needing to re-refrigerate the dough. Also, I rolled 12 balls, setting them on the plate with the powdered sugar, but waiting to coat them until I had enough for one cookie sheet.

Bake at 350 degrees for 20 minutes (convection oven, 325 degrees for 15 minutes). Let cool one minute before removing from pan. Yield: 4 dozen cookies.

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