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Prep 1hr10min
Total1hr10min
Servings24
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Ingredients
1/2
cup sweet white sorghum flour
1/2
cup tapioca flour
1/4
cup white rice flour
1/4
cup almond flour
1/4
cup garbanzo and fava flour
1/2
cup unsweetened baking cocoa
1 1/2
teaspoons xanthan gum
1/2
teaspoon salt
1/4
teaspoon baking soda
1
egg
1/2
cup sunflower or canola oil
1
cup sugar
2
teaspoons pure vanilla
1/4
cup almond milk, soymilk or regular milk
1/2
cup miniature semisweet chocolate chips
1/4
cup chopped walnuts
2
tablespoons sugar
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Steps
1
Heat oven to 350°F. Spray cookie sheet with cooking spray (without flour).
2
In small bowl, mix flours, cocoa, xanthan gum, salt and baking soda. In medium bowl, beat egg, oil, 1 cup sugar, the vanilla and milk with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until blended. Stir in chocolate chips and nuts.
3
In small bowl, place 2 tablespoons sugar. Shape dough into 1 1/2-inch balls; dip tops in sugar. Place on cookie sheet.
4
Bake 15 to 17 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.
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Sorghum, a grass that is ground into flour for gluten-free baking, provides 4 grams of fiber per half cup. These cookies freeze well for a quick snack. For a cake-like cookie, eliminate the chocolate chips and nuts.
Try a silicone baking mat when baking cookies, and there’s no need to grease your cookie sheets. The reusable baking mats turn any cookie sheet into a nonstick surface and save on cleanup.
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