There is something about homemade cookies.........the smell, the taste, the oooey gooey melty chocolate! I like baking and I love sharing my food with the people I love. This recipe started as an experiment and has evolved into a staple in the freezer!
These cookies are a favourite at our house and I am sure they will be at yours too!!! They are simple to make, I get so many compliments on them and they freeze very well! They are gluten free of course and if you trade the chocolate chips for nuts or raisins then they are dairy free too!
Ingredients:
Dry
1 cup sweet sourghum flour
(if I don't have any I use millet and brown rice instead of the millet flour below - taste is the same as the millet flour is great for adding a sweet taste to baking)
1/4 cup millet flour
1/2 cup tapioca starch/flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp xantham gum
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cup brown sugar
3 cups oats
1 cup dark chocolate chips
Wet
3/4 cup shortening
1 tbsp vanilla
2 eggs
You will need a 350 degree preheated convection oven.
In a bowl mix the dry ingredients less the brown sugar.
In your mixer combine and blend the wet ingredients. Add the brown sugar. Mix well. Slowly add the dry in ingredients. Blend well.
Mix by hand.
Spoon onto a greased cookie sheet and bake for 12-15 minutes or until golden brown on the bottom.
Remove from oven, serve immediately or put in freezer bags and save for later. Good in the freezer for up to 6 months and it could just be me....but I think they taste better coming out of the freezer!
They will go fast so make sure to taste test a couple before you freeze them!
