This recipe is adapted from the Soft and Chewy Chocolate Chip Cookie recipe in Vegan Diner. They are so good, no one will ever guess that they're gluten-free as well as vegan.
Makes about 18 small cookies
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or Silpat silicone baking mats.
In a small bowl, whisk together the sorghum flour, potato starch, tapioca flour, baking powder, xanthan gum, baking soda and salt. In a large bowl, beat together the brown sugar, oil, soymilk, flax meal and vanilla until smooth. Add the flour mixture to the sugar mixture, stirring just until mixed. Fold in the chocolate chips.
Scoop the batter onto the prepared baking sheets, 2-inchs apart. Bake in the preheated oven for 12 minutes, or until puffed and golden brown. Remove the trays from the oven and place on a rack to cool completely.
Sidebar: Chocolate chip cookies are always open to a little customization. Do you love walnuts or pecans in your cookies? Throw a handful of toasted nuts into the batter. Are you crazy for citrus? Add a little freshly grated orange zest into the batter for a real taste sensation. Like raisins with your chocolate? Add a handful of dark raisins along with the chocolate chips. Who knew that cookies could be so much fun?
Recipe adapted from Vegan Diner, by Julie Hasson, 2011, Running Press