Adapted from the Cinnamon Quill
1/4 cup tapioca starch
1/4 cup brown rice flour
1/4 cup sorghum flour
3 Tablespoons potato starch
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup brown sugar (artificial sweetener)
1/4 cup grapeseed oil
1/4 cup light agave nectar
1 1/2 teaspoons vanilla
1/4 cup vegan chocolate chips (not sugar free)
a handful of crushed walnuts (optional)
Preheat oven to 350F. Line two cookie sheets with silpat.
In a medium bowl, stir together all dry ingredients. Add oil, light agave nectar, and vanilla, mixing by hand or with a mixer on medium. Dough will be thin. Fold in chocolate chips & walnuts, and let dough stand for 10 minutes to thicken a bit.
Drop dough by tablespoonfuls onto prepared sheets, and dust some sea salt on top of each one. Bake for about 10 minutes–cookies will look a little underdone but will continue cooking after they are out of the oven. Let cool on sheet for 1-2 minutes, then remove to cooling rack. Cookies will be a little brittle until they cool.
Store in airtight container. Makes 16-18 cookies, depending on size.
my husband made ice cream sandwiches with it for dessert. super yummy!