Gluten Free Chocolate Chip Cookies

Servings: 24 cookies

Preheat the oven to 350

1 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon vanilla
1 tablespoon honey
2 eggs
1 cup buckwheatbuckwheat flour
1 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon salt
5 tablespoons rice milk
chocolate chips

1. Whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt in a big mixing bowl.

2. Beat the shortening, brown sugar and vanilla extract until combined. Add beaten eggs and beat to combine.

3. Add in the dry ingredients a little bit at a time and rice milk, beat to combine.

4. Add in the chocolate chips by hand.

5. Spoon dough onto a parchment lined cookie sheet.

6. Bake 10 minutes or until a light golden brown.