Another de-allergenized version of a Better Homes & Gardens “100 Best Cookies”. My kids didn’t actually like this one, but my husband did!
3/4 c. Earth Balance soy-free margarine
1 c. beet or cane sugar
3/4 c. cocoa
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1 Tbs. ground chia + 3 Tbs. water (mixed to form “chia egg”)
1 1/2 tsp. safe vanilla
1 c. sorghum flour
1/4 c. brown rice flour
1 tsp. karaya gum (Wilton’s Gum-Tex)
Mix all ingredients. Roll into log in plastic wrap. Chill for about two hours in the refrigerator. Preheat oven to 325F. Remove from refrigerator and unwrap. Slice into 1/4″ slices and place 2″ apart onto ungreased insulated baking sheet. Bake for 12-14 minutes. These can be frozen.