Sorghum flour is the gluten free flour you probably haven’t heard of. Today is the day you should cook with it. Think of sorghum as the wheat flour of the gluten free world.
These cookies are the bomb with sorghum flour and nut butter. And they freeze awesome. Don’t delay, get cookie’ing.
Vegan, Gluten Free Chocolate Chip Cookie
1/4 cup brazil nut butter
3 tbls maple syrup
1/4 tsp vanilla
1 tbls ground flax + 2.5 tbls water
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup toasted quinoa flakes
1/2 tsp baking powder
1/2 cup sweet sorghum flour
1/4 cup chocolate chips
Preheat the oven to 350. Line a sheet pan with parchment paper.
-> Mix the flax with the water and set aside for 20 minutes
-> Whisk together the quinoa flakes, the baking powder, sorghum flour, salt and cinnamon
-> Mix the nut butter, maple syrup vanilla and flax
-> Mix together the dry with the wet, stir in the chocolate chips
Mix all the ingredients together.
->Scoop onto the sheet pan and bake for about 12 minutes or until the bottoms are golden brown. Let cool.
Note: Makes between 6-9 cookies, depending on the size.
These store great in the freezer!
The batter is actually kind of interesting fried like a pancake.