½ c. Softened margarine
1 c. Brown sugar
½ c. White sugar
2 Eggs worth of egg replacer (EnerG egg replacer)
½ c. Applesauce
2 t. Vanilla extract
1 c. Sorghum flour
¾ c. Tapioca starch
¾ c. Potato starch
½ c. Rice flour
1 ½ t. Baking soda
1 t. Salt
1 t. Xanthan gum
1 c. Mini chocolate chips (Enjoy Life brand chocolate chips)
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Combine sorghum flour, tapioca starch, potato starch, rice flour, baking soda, salt, and xanthan gum. Whisk together until well blended.
In a separate bowl cream together margarine and sugars. Add egg replacer, applesauce, and vanilla, and beat until creamy. Gradually mix in dry ingredients. Stir in chocolate chips. (dough will look a little gooey)
Drop by rounded tablespoons (I like to use a small spring action ice cream scoop) onto the parchment lined cookie sheet (if you don't use parchment paper the cookies will spread a little more but they will still be great). Bake for 12 to 15 minutes, they should be very light brown on the edges and look slightly under baked in the middle. Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
If you bite into a cookie at this point it will be a little tough on the edges and gooey in the middle. Now for the magic...put them in a sealed container for a couple of hours, the moisture will redistribute, and when you take your next bite the cookie will be soft and cooked all the way through! I hope you enjoy these as much as I do, ummm....I mean as much as Emily does. :)