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Chocolate Chip Cookies

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1/2 cup butter, softened
6 tablespoons brown sugar
6 tablespoons granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon water
1 egg (optional)*
2/3 cup sorghum flour
1/3 cup arrowroot starch
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans, chopped (optional)
1 cup (6 oz. package) semi-sweet chocolate chips (for dairy-free, nut-free, and soy-free chips, I like Enjoy Life® brand)

Beat butter, sugars, vanilla, water, and egg* (optional) until light and fluffy.  In a separate bowl, whisk together flour, soda, and salt. Blend into butter mixture. Fold in nuts and chips. Using a rounded teaspoon, drop 2 inches apart onto greased non-stick baking sheets. Bake at 375º for 10 minutes or until golden brown (convection oven: 350 degrees for 7-8 minutes). Yield: 4 dozen cookies. Can be doubled. Freezes well.

Liberally grease the pans, and use a clean non-stick cookie sheet. When making the second batch, be sure to remove the cookie residue, which you can certainly eat.