We prefer thinner chocolate chip cookies so these worked well for us but if you would prefer a thicker cookie, use 1/4 C of potato starch instead of 3 tbsp.
Recipe by The Cinnamon Quill
1/4 cup tapioca starch
1/4 cup brown rice flour
1/4 cup sorghum flour
3 Tablespoons potato starch
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup raw or white sugar
1/4 cup lightly flavoured oil
1/3 cup pure maple syrup or agave
1 1/2 teaspoons vanilla
1/2-3/4 cup vegan chocolate chips
Preheat oven to 350F. Line two cookie sheets with parchment paper.
In a medium bowl, stir together all dry ingredients. Add oil, maple syrup, and vanilla, mixing by hand or with a mixer on medium. Dough will be thin. Fold in chocolate chips and let dough stand for 10 minutes to thicken a bit.
Drop dough by tablespoonfuls onto prepared sheets. Bake for about 10 minutes–cookies will look a little underdone but will continue cooking after they are out of the oven. Let cool on sheet for 1-2 minutes, then remove to cooling rack. Cookies will be a little brittle until they cool.
Store in airtight container. Makes 16-18 cookies, depending on size.