I don’t put many chocolate chips in these because my son still isn’t supposed to have cane sugar, but he tolerates it on rotation (every 4 days) in small amounts. So I use beet sugar for the main part of the recipe, but there is cane sugar in the Enjoy Life chocolate chips that I use.
1 c. sorghum flour + 1/2 c. tapioca starch + 1/2 c. sweet potato starch OR
1 1/2 c. sorghum flour + 1/2 c. tapioca starch
1/2 tsp. sea salt
1/4 – 1/2 c. safe chocolate chips
1 c. safe sugar
1/2 c. palm shortening
1 Tbs. corn-free vanilla extract
1/2 c. water
1 tsp. karaya gum
1/2 tsp. corn-free baking powder
Mix all ingredients together in bowl. Scoop out dough using medium scoop; place 2″ apart on insulated cookie sheet. Flatten slightly with a clean hand. Bake in preheated 350F oven for 12-14 minutes. Makes approximately 2 dozen cookies. These freeze well.