Today, I gorged on cookies as we used to, not worrying if any would be left for later, and trying not to recall how many I’d eaten (although I’ll admit with only a bit of guilt that I ate five today and had to wait past 8 pm to get an appetite for dinner).
These cookies taste the same as they did with wheat flour, and the only difference is that they are just a bit harder to get out of the pan. Of course, that only gives one the opportunity to deal with a broken cookie; and we know what usually happens to those.
Chocolate Chip Cookies
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. I did.