*Note* This recipe had a typo. It should have been 1/4 cup non-dairy milk instead of 3/4 cup.
Garbanzo Flour Chocolate Chip Cookies
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup coconut oil
1/4 cup non-dairy milk
1 Tbsp cornstarch or arrowroot powder
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups garbanzo flour
3/4 cup chocolate chips.
Preheat oven to 350F. Line two cookie sheets with parchment paper.
In a mixing bowl, use a fork to combine brown and white sugars, coconut oil, non-dairy milk, and cornstarch. If your kitchen is cool, it might be easier to mix with an electric beater because coconut oil solidifies below 76F.
Stir in vanilla, baking soda, and salt. Mix in garbanzo flour until well combined. Fold in chocolate chips. Drop dough by the tablespoon onto the cookie sheets.
Bake for 10 minutes. Remove from oven, allow to cool for about 5 minutes, then transfer to a wire rack to continue cooling. Makes about 2 dozen cookies.