Chocolate Chip Cookies

• 2 3/4 cups brown rice flour
• 1 1/2 cups plus 1 tablespoon garbanzo bean flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 cup canola oil
• 1 cup organic whole cane sugar
• 1 teaspoon vanilla extract
• 1 cup rice milk
• 1 cup (8 ounces) dairy-free dark chocolate chips
• 3/4 cup chopped nuts (optional)
• Cocoa powder, for dusting the cookies (optional)

1. Preheat the oven to 350 degrees F.
2. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, and salt in a large bowl In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil, organic whole cane sugar, and vanilla until well mixed.
3. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until smooth, about 3 minutes.
4. Stir in the chocolate chips and nuts.
5. Scoop the dough onto greased or parchment-lined baking sheets with an ice cream scoop.
6. Bake until golden and slightly firm to the touch, about 17 minutes.
7. For a fancy look, dust the cookies with cocoa powder while they are still hot.

brown rice flour, garbanzo bean flour, baking powder, baking soda, salt, canola oil, cane sugar, vanilla, rice milk, chocolate chips, nuts, cocoa

Taken from www.cookstr.com/recipes/chocolate-chip-cookies-8 (may not work)