Small Batch Gluten Free Chocolate Chip Cookies

This recipe is inspired by the The Gluten free baking book by Donna washburn but I have made many changes that I believe impove the cookies texture and flavor. You could use any bean flour that you like i prefer the flavor of white bean flour also called great northern bean flour but garfava or garbanzo bean flour can work too. This makes only a small batch of cookies that is great when you don't need two dozen cookies.

• Ready In: 32 mins
• Serves: 2-3
• Yields: 9 cookies

Ingredients

• 1⁄3 cup sorghum flour
• 1⁄4 cup  great northern bean flour or 1⁄4 cup  garfava flour or 1⁄4 cup  bean flour
• 2  tablespoons tapioca starch
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon xanthan gum
• 1⁄4 cup butter, melted
• 1⁄4 cup brown sugar
• 2  tablespoons white sugar
• 1  egg yolk
• 1  teaspoon plain yogurt or 1  teaspoon sour cream or 1  teaspoon milk
• 1⁄2 teaspoon vanilla
• 1⁄2 cup chocolate chips
• 1⁄4 cup  nuts (optional)

Directions

1. Preheat oven to 350 degrees.
2. Line a cookie sheet with parchment.
3. In a medium bowl mix the first six dry ingredients together and whisk to make sure everything is well mixed.
4. In a small bowl add melted butter add both sugars and mix till nice and lightly fluffly, this can be done by hand with a whisk. Add the yolk, yogurt and vanilla and mix to incorporate.
5. Add the wet ingredients to the dry ingredients and mix until well incorporated.
6. Then add chocolate chips and nuts, if using.
7. Scoop into 1 1/2 tablespoon balls into a cookie sheet that is lined with parchment.
8. Bake 10-12 minutes until light and golden.