120gOrganic GF PP Oat Flour, glutenfreeoats.com OR Tiger Nut Flour (tuber, NOT a nut)(tiger nuts are tubers, not a nut)
100gSorghum Flour, superfine
100gBrown Rice Flour, superfine
Part 2
225gDairy Free Butter(8 ounces) room temp
150gOrganic White Cane Sugar
150gOrganic Dark Brown Sugar
8dropsFood Grade Organic Peppermint Oilfood grade
Part 3
2tspBaking Powder
2tspOrganic Vanilla Extract
2tspOrganic Apple Cider Vinegar
1/2tspSea Salt
Part 4
120gChocolate Chips of Choice
Instructions
Combine your flax and water in a small bowl and set aside.
Place all of your flour on a baking tray lined with parchment paper. Bake at 325f for 10 minutes.
Allow the flour to cool completely before using.
Cream your butter and sugars together in a mixing bowl. We use an electric stand mixer with the paddle attachment. If using the peppermint, add it now as well.
Add the salt, baking powder, vanilla, and vinegar. Lightly mix.
Add your cooled flour and chocolate chips. Mix again until a cookie dough forms.