3/4 cup + 2 tbsp brown rice flour
1/4 cup + 2 tbsp sweet rice flour
1/4 cup + 1 tbsp tapioca flour
4 tbsp cornstarch
1 tbsp sorghum (if you don't have sorghum, increase potato starch flour to 2 tbsp)
1 tbsp potato starch flour
3/4 tsp baking soda
3/4 tsp xanthan gum
3/4 tsp sea salt
3/4 cup vegetable oil
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp flaxmeal
3 tbsp warm water
1 1/2 tsp vanilla extract
1 cup chocolate chips
Preheat oven to 375 degrees. Grease two large baking sheets or line with parchment paper.
Blend brown rice flour, sweet rice flour, tapioca, cornstarch, sorghum, potato starch, baking soda, xanthan gum, and salt in medium sized bowl.
Mix flaxseed meal with 3 tbsp warm water until blended together.
Pour oil and both sugars into a large bowl. Add flaxseed/water mixture. Mix thoroughly.
Pour the wet ingredients into the dry ingredients. Mix thoroughly.
Add the chocolate chips and mix again.
Pinch off about a tablespoon of batter. Roll in your hands to make a small ball. Place on the baking sheet and flatten slightly with palm of hand. If possible, leave in frig to chill for a few hours or even overnight. Remove from frig and let sit on counter for 10 minutes before baking.
Bake for 15 minutes, rotating trays halfway through baking time.
Remove from oven. Let sit on baking tray for five minutes then remove to cooling rack.
NOTE: When I formed the cookies from the uncooked dough, the dough was VERY crumbly. In some cases, after I pressed down to flatten the cookie dough, some of the dough would crumble. I had to use my fingers to massage some of the dough back onto the cookie it had fallen from. Ultimately, it didn't affect the look of the cookie as they baked up beautifully. Go figure. Gluten free dough can be temperamental!