Gluten-Free Chocolate Chip Cookies

I've got a few different gluten-free flours in my stash that I like to mix and play around with. One of them is millet flour. I haven't used it a lot, and have been trying to find more uses for it. It has a slight nutty flavor, and has a protein content similar to whole wheat. You can't use it alone, but mixed with other flours, it makes a great texture!

Anywho...I made my husband some chocolate chip cookies today and needed some for my daughter and I. (Yes, I think 'needed' is the right word.) I searched Google, and here's the recipe, including changes I made, that I found. They're delicious! The texture is perfect. They're so much like "real" cookies, you won't even miss the gluten, I promise. 😊

Gluten/Dairy-Free Chocolate Chip Cookies

1/2 cup millet flour
1/2 cup tapioca flour
6 tbsp coconut flour
1 1/2 tsp xanthan gum*
1 1/2 tsp baking powder
1 cup coconut sugar (or brown sugar)
4 tbsp palm shortening (or melted butter, or coconut oil)
2 flax eggs** (or eggs)
4 tsp vanilla extract
1/2 cup Enjoy Life chocolate chips

*If you use flax seed eggs, you won't need the xanthan gum.

**To make a single flax egg, combine 1 tbsp ground flax seeds with 2 1/2 tbsp hot water and let sit for five minutes to thicken. You can double this for two eggs.

In a small bowl, whisk flours, xanthan gum (if using), baking powder, and salt. In a separate medium bowl, combine shortening (or butter) and coconut sugar well. Add eggs and vanilla, mix well. Add the flour mixture and mix, then add chocolate chips.

Refrigerate dough for 30 minutes. Bake cookies for 8-10 minutes at 350°F. Makes about two dozen.

*original recipe from Amy's Healthy Baking.