When my husband was first diagnosed with Gluten Intolerance I mourned the loss of all of my baking. Little by little, with the help of my dear friend, Gluten Free Girl, Shauna Ahern, I started experimenting with alternative grains and now I love eating gluten free baked goods more than my old wheaty ones... —La Niña
About 4 dozen cookies
Teff Ivory Flour
Sweet Sorghum Flour
Flax Seed Meal
Sweet Rice Flour
Butter (two sticks)
Dark Muscovado Sugar
1 1/2 teaspoons
Bittersweet Chocolate Chips
In This Recipe
Preheat oven to 375ºf. In a medium size bowl, combine flours, flax seed meal, salt and baking soda and mix well.
In a large bowl, add softened butter. (I put the butter in the bowl and microwave it on low for one minute and ten seconds.) To the softened butter, add sugars and combine, then beat in the eggs, and add the vanilla extract.
Add the flour mixture to the large bowl, and mix well. If the mixture seems a little too "wet" add a small amount of extra sweet rice flour to help "dry" it, but you don't want the dough too dry.
Mix in the chopped walnuts and chocolate chips.
Using a spoon, drop heaping teaspoon-fulls of the dough onto a non-stick cookie sheet. Bake for 10 minutes, and then let the cookies sit for 3 minutes before you remove them to a cooling rack.