ERRATIC COOKIES

• Organic Sorghum Flour, sifted 10 oz

• Salt .05 oz

• Baking Soda .20 oz

• Vegan Butter 8 oz

• Organic Cane Sugar 7.5 oz

• Sorghum Syrup (or molasses) 2 Tablespoons

• Organic Egg + Yolk 1 of each

• Vanilla Extract 1 Teaspoon

• Chocolate Chips, Small 1 Cup

In small bowl, whisk together sorghum flour, salt and baking soda. Set aside. Over low heat in a small saucepan, combine vegan butter, sorghum syrup and vanilla and stir together as the butter melts. In larger bowl, combine sugar with melted butter mixture. Add egg and yolk, stirring well. Once blended together, add chocolate chips, stirring to combine.

Once the dough is made, it needs to chill. Overnight is best! Leave dough in the fridge with an airtight cover and pull out to make fresh cookies as needed. Bake them at 350 for 8 - 10 minutes.

These cookies have their own personality – sometimes they come out like picture perfect cookies and sometimes they spread out. Part of the joy has been making them fresh to enjoy with my family every evening and wondering which form they will choose to take each time.

Another option is to bake the whole batch after the dough has chilled. Store the baked cookies in the freezer and remove one or two to enjoy either frozen or allow to come to room temperature.