Homestyle Chocolate Chip Cookies

This is a vegan and gluten free recipe adapted from the blog Cinnamon Quill.

Home Style Chocolate Chip Cookies

1/4 cup tapioca starch

1/4 cup brown rice flour

1/4 cup sorghum flour

3 Tablespoons potato starch (or 1/4 cup*)

1/4 teaspoon xanthan gum

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup raw or white sugar

1/4 cup grape seed or safflower oil (generous 1/4 cup; more like 1/4 cup + 1 teaspoon)

1/3 cup pure maple syrup (I like Grade B)

1 1/2 teaspoons vanilla

1/2-3/4 cup chocolate chips

*For thicker cookies use 1/4 cup potato starch.

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Preheat oven to 350F. Line two cookie sheets with parchment paper.

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In a medium bowl, stir together all dry ingredients. Add oil, maple syrup, and vanilla, mixing by hand or with a mixer on medium. Dough will be thin. Fold in chocolate chips and let dough stand for 10 minutes to thicken a bit.

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Drop dough by tablespoonfuls onto prepared sheets. 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.

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Store in airtight container. Makes 16-18 cookies, depending on size.