| Servings | Prep Time | Cook Time |
| 20cookies | 10minutes | 17minutes |
| Servings | Prep Time |
| 20cookies | 10minutes |
| Cook Time |
| 17minutes |
Ingredients
- 1⁄4 cup tapioca starch
- 1⁄4 cup white rice flour
- 1⁄4 cup sorghum flour
- 1⁄4 cup cornstarch
- 1⁄4 teaspoon xanthan gum
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup Brown sugar (loosely packed)
- 1⁄4 cup sunflower oil (generous; more like 1/4 cup + 1 teaspoon)
- 1⁄3 cup maple syrup
- 1 1⁄2 teaspoon vanilla extract
- 1⁄2 cup dairy-free chocolate chips (I use Enjoy Life Brand)
Servings: cookies
Units:
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Ingredients
Servings: cookies
Units:
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Instructions
- Preheat oven to 350 F. Line a cookie sheet with parchment paper.
- In a medium bowl, stir together all dry ingredients. Add oil, maple syrup, and vanilla, mixing by hand. Dough will be thin. Fold in chocolate chips and let dough stand for 5-10 minutes to thicken a bit.
- Drop dough by tablespoonfuls onto prepared sheets.
- Bake for 15 minutes. Turn off oven and keep cookies in oven for an additional 2 minutes.
- Let cool on sheet for 1-2 minutes, then remove to cooling rack. Cookies will be a little brittle until they cool. Store in airtight container.
Recipe Notes
starches can be replaced with arrowroot or potato starch
