Ann's Chocolate Chip Cookies (Gluten Free)

Chocolate Chip Cookies – Inspired by Meghan Telpner, Nutritionista

Yield: 12 cookies

Wet Ingredients;

1/4 cup Ghee or coconut oil
1/4 cup coconut sugar (sometimes called coconut crystals)
1/4 cup honey or maple syrup
1/4 cup filtered water
1 tsp. vanilla extract

Dry Ingredients;
1/3 cup brown rice flour

1/3 cup sweet sorghum flour

1/3 cup quinoa flour
1/4 cup arrowroot starch
1 tbsp flaxseeds or chia seeds, ground
1/2 tsp. sea salt

1/4 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda

Add In
1/3 cup organic chocolate chips or chopped dried cranberries.
1/3 cup chopped pecans, walnuts, or your favourite nut (optional)

Directions

Preheat your oven to 325 F

With a whisk, food processor or blender; cream together the wet ingredients.

In a mixing bowl, mix together the dry ingredients and then turn the wet into the dry and mix together.

Add in chocolate chips and nuts if using, mix.

On parchment lines cookie sheet – dollop 2 tbsp of dough per cookie and bake for 15 minutes or until edges are golden.

Allow to cool for ten minutes.

Yum!

These keep for a week in the fridge or longer in the freezer……but I doubt they will stick around that long. (I can personally attest to that, Ann baked some for me- Natalie)