Gluten-free Chocolate Chip Cookies

The texture is a little like a Subway cookie. You might be tempted to eat one while it's still warm or hot out of the oven, but I would urge you to wait until it cools. There's something about the gluten-free ingredients that makes it want to fall apart while warm, but is cohesive once cooled. One thing you will not be tempted to do is eat the cookie dough! The garbanzo flour smells exceptionally "beany" and gross while uncooked, but don't judge this cookie by the smell of its dough - it works itself out in the process of cooking😂


1 cup sorghum flour

3/4 cup garbanzo / chickpea flour

1/2 cup potato starch

1/4 cup arrowroot powder

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 guar gum

1 cup softened butter

1 1/2 cup cane sugar

2 eggs

1 tsp vanilla

1 1/2 cup cane sugar

2 cups chocolate chips


Preheat oven to 375 F.  Combine all dry ingredients (excluding the sugar + chocolate chips) and blend well.  In a separate bowl using a mixer combine the butter and sugar and once well mixed add the eggs and vanilla.  Gradually add the dry ingredients and when that is well mixed in, stir in the chocolate chips.  Drop about 1 tbsp of dough 2 inches apart from one another on an parchment paper lined baking sheet and bake for about 12 minutes.  This recipe makes almost three dozen.