I have high hopes for these cookies, i'm writing about them while they are in the oven.. so i hope i don't jinx anything.. The kids helped make these, so it was nice that they are also egg free (no issues with tasting a bit of the dough :) )
here is the recipe i started with... below is the recipe from godairyfree.com with the changes i made ..
- 1 Cup Oats
- 1/2 cup millet flour
- 1/4 Cup Tapioca Starch
- 1/3 Cup Brown Rice Flour
- 1.5 teaspoons Baking Soda
- 1.5 teaspoons Ground Cinnamon
- Rounded 1/8 Teaspoon Salt
- 1/4 Cup coconut oil
- 1/4 Cup coconut sugar
- 1/4 Cup Maple Syrup
- 1 Tablespoon sorghum molasses
- 1 Teaspoon Vanilla
- 1/2 Cup mini Chocolate Chips (which appears to be WAY TOO MUCH .. i think they'll be good but less chocolate would work.. i know, i feel weird even saying that.. .)
Preheat your oven to 350ºF and line a baking sheet with a silpat or parchment paper.
In a medium-sized bowl, combine the millet flour, the 1 cup oats, tapioca starch, brown rice flour, baking soda, cinnamon, and salt. Set aside.
In a mixing bowl, mix together the oil, brown sugar, maple syrup, molasses, and vanilla. Stir in the reserved flour mixture until it is all incorporated and you have a thick dough, i used my hand to accomplish this. Stir in the chocolate chips.
Drop the dough by the generous tablespoon-ful onto your prepared baking sheet.
Bake the cookies for 8-10 minutes, or until they just begin to brown. be very careful removing them from the pan, I had to reuse my pan for the next batch so I pulled them off a bit early and i could tell it was risky (and i just pulled the mat off the pan, onto a cooling wrack, pulling the cookies off the mat would have been tragic) They firm up once they cool, this made about 2 dozen cookies!
obviously they are out of the oven now.. Yum.