Luckily for me, my mom is in town (and she often travels with cook books), so these delicious cookies were made by her and my two girls. Her latest cook book is The Best of Gluten-Free Family Cookbook, which is where this recipe comes from.
However, mom wasn’t up to speed on my focus to omit all gums from my recipes, so this one includes a little xanthan gum (but we will be updating it soon without any gums so stay tuned!)
- 1 cup sorghum flour
- 2/3 cup garbanzo bean flour
- 1/2 cup tapioca starch
- 1 tsp baking soda
- 5 tsp Pixie Dust
- 1/2 tsp sea salt
- 1/3 cup unsweetened cocoa powder, sifted
- 4 oz of semi sweet organic chocolate
- 1/3 cup organic butter
- 1/3 cup Nutiva Organic Coconut Oil
- 2 tbsp leftover organic coffee
- 2 organic eggs
- 2/3 cup Wholesome Sweeteners Organic Sugar
- 2/3 cup packed organic brown sugar
- 1 1/2 tsp Simply Organic Vanilla Extract
- 1 cup semi-sweet organic chocolate chips
In a large bowl or plastic bag, combine sorghum flour, garbanzo bean flour, tapioca starch, baking soda, xanthan gum, salt and cocoa. Mix well and set aside.
In a medium microwave safe bowl, microwave chocolate, butter, coconut oil, and coffee uncovered on medium for 2 minutes. Stir until completely melted. Set aside to cool.
In a large bowl using an electric mixer, beat eggs, sugar and brown sugar for 3 minutes, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches apart on prepared baking sheets (lightly greased or covered in parchment paper). Let stand for 30 minutes.
Meanwhile preheat over to 350 degrees. Bake in preheated oven for 10 to 12 minutes, or until set. Transfer to a cooling rack immediately.
(These freeze beautifully, so if you con’t eat them all right away, tuck them away for another day).