I've adapted the recipe from the June 18th edition article, "Chocolate Chip Cookies Spread Their Wings." Instead of the recommended whole-wheat and all-purpose flour in the recipe, I used a combination of sorghum and millet flour. Both are whole "grain" and quite nutritious and each lend a unique quality to the end product: the sorghum has it's own sweetness and softness and the millet, a crisp texture. I love them and will definitely double the recipe next time! In my opinion, they're better than almost any other chocolate chip cookie I've tried. I'm also providing a link to the original recipe from the New York Times.Preheat the oven to 350 degrees
Sift or stir together:
1/2 Cup (60 grams) millet flour
1/2 cup (65 grams) sorghum flour
Or: 1 cup your favorite gluten-free flour
1/2 tsp baking soda
1/2 tsp guar gum
Cream together in stand or hand-held mixer until light, stopping to scrape down:
4 ounces (1 stick) butter at room temp
1/4 cup (50 grams) sugar
1/2 cup (80 grams) packed light-brown sugar
1/4 tsp salt
Add to butter/sugar and combine thoroughly:
1 tsp vanilla extract
Measure and reserve:
1/4 plus 2 tsp (50 grams) sunflower seeds
2 heaped TB (25 grams) pumpkin seeds
1 TB (12 grams) chia seeds
1/2 cup (scant) (50 grams) rolled oats
8 ounces block, bittersweet chocolate chopped into 1/4 to 1/2 inch pieces or 8 ounces bittersweet chocolate chips
Add the flour mixture to the butter, egg, sugar mixture and mix/beat until thoroughly incorporated, scrape down the sides of the bowl, then add the seeds, oats and chocolate chunks and thoroughly mix in by hand.
At this point I covered the dough and put it in the refrigerator for a couple of hours. I always chill my GF cookie dough from an hour or two to a couple of days.
Line your cookie sheets with parchment paper or silicone mats and drop the dough by heaping teaspoons full. Space them two inches apart then bake for 14-15 minutes. This baking time produced a crisp cookie; if you like yours softer, reduce the baking time by a minute or two. I got three dozen (minus 2) cookies. They will be dark brown and crisp but are not over baked.