Ingredients
1/2
cup sweet white sorghum flour
1/2
cup tapioca flour
1/4
cup white rice flour
1/4
cup almond flour
1/4
cup garbanzo and fava flour
1/2
cup unsweetened baking cocoa
1 1/2
teaspoons xanthan gum
1/2
teaspoon salt
1/4
teaspoon baking soda
1
egg
1/2
cup sunflower or canola oil
1
cup sugar
2
teaspoons pure vanilla
1/4
cup almond milk, soymilk or regular milk
1/2
cup miniature semisweet chocolate chips
1/4
cup chopped walnuts
2
tablespoons sugar
Preparation
Heat oven to 350°F. Spray cookie sheet with cooking spray (without flour).
In small bowl, mix flours, cocoa, xanthan gum, salt and baking soda. In medium bowl, beat egg, oil, 1 cup sugar, the vanilla and milk with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until blended. Stir in chocolate chips and nuts.
In small bowl, place 2 tablespoons sugar. Shape dough into 1 1/2-inch balls; dip tops in sugar. Place on cookie sheet.
Bake 15 to 17 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.
