Makes 20 servings
1 cup sorghum flour
¼ cup potato starch
1 teaspoon baking powder
½ teaspoon salt
¾ teaspoon xanthan gum
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup raw cane sugar
2 tablespoons molasses
1 tablespoon ground flaxseed whisked with 2 tablespoons warm water
½ teaspoon vanilla extract
½ teaspoon almond extract
½ cup unsulphured dried apricots, chopped
¼ cup chocolate chips
¼ cup tapioca starch
Typically, baked goods rely on the gluten in wheat flour for structure and flavor, but combinations of gluten-free flours and starches combined with xanthan gum (an all-natural emulsifier that helps bind other ingredients together) also do the trick. Here, sorghum flour gives a tender texture, while tapioca and potato starches add moisture. Once the cookies are cool enough to handle, immediately transfer them to a cooling rack to keep them from sticking to your baking sheet (which can sometimes happen with gluten-free baked goods).
Preheat the oven to 350°. Grease two baking sheets.
In a medium bowl, add the flour, starches, baking powder, salt, and xanthan gum. Mix well to combine.
In a bowl or stand mixer, beat the butter until creamy, about 30 seconds. Add the sugars and beat again until light and fluffy, 1 to 2 minutes. Add the molasses, flaxseed mixture, and extracts, mixing well to combine.
Slowly add the dry ingredients to the wet, mixing well to combine. Fold in the apricots and chocolate chips.
Use a tablespoon to drop the dough onto the baking sheets. Bake 12 to 14 minutes, or until cookies are just beginning to brown around the edges.
Let cookies cool on the baking sheets for 2 to 3 minutes before transferring to a wire wrack and allowing to cool completely.
Carbohydrates: 24 g
Fat: 6 g
Protein: 1 g
Fiber: 1 g
12 to 14 minutes