1/4 cup sorghum flour
1/4 cup brown rice flour
1/4 cup tapioca starch
1/4 cup unsweetened shredded coconut
2 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup coconut sugar
1 large egg
5 Tbs. butter (at room temp.)
1/2 tsp. vanilla
1/4 cup dark chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Mix all dry ingredients together in a large bowl (sorghum flour through coconut sugar).
Cut in the butter with a dough cutter or potato masher (if you don’t have either of these tools, a fork would work just as well). Work the butter into the dry ingredients until it is equally distributed and broken up in small pieces (the mixture will still look very dry).
Next, add the egg and vanilla, and continue to work the mixture together with your dough cutter or masher. It might look like it’s too dry… just keep mixing and mashing!
Once the mixture comes together into a moist dough, mix in the chocolate chips.
Drop cookie dough onto baking sheet in 1 1/2 – 2 Tbs. portions. (The dough is very moist, so don’t bother trying to roll them into little balls. Either drop them free-form, or use a small ice cream scooper.) They don’t spread a ton, but I’d suggest leaving about 2 inches between each cookie.
Bake at 350 degrees for 15-17 minutes (or until the cookies are set and firm to the touch). Remove from the oven and allow them to cool for a few minutes before transferring to a cooling rack.
Makes 10-12 cookies.