3/4 c sorghum flour
3/4 c amaranth flour
3/4 c garbanzo flour
1 tsp baking soda
1 tsp salt
1/2 tsp xanthan gum
1 c spectrum shortening
1/4 c granulated sugar
1 1/4 c brown sugar, packed
1 1/2 tsp vanilla
2 T hemp milk
2 flax seed "eggs" *see below
2 c chocolate chips (@1 1/2 packages enjoy life chocolate chips)
1 c finelyl chopped pumpkin and/or sunflower seeds
Preheat oven to 375
Combine flour, baking soda, xanthan gum, and salt in small bowl. Beat shortening, sugars and vanilla in large bowl until creamy. Add flax gel and hemp milk in 3 parts, beating well after each addition. Gradually beat in flour mix. Stir in chips and seeds. Drop by rounded tablespoonful on ungreased sheets.
Bake 9-11 minutes, or until golden brown. Cool on sheets 2 minutes, and finish on paper towel covered wire racks (assuming you like to drain a bit of fat off).
* flax seed gel for one egg: 3 T HOT water (hottest from your tap is good enough) plus 2 T ground flax seed. Allow to sit for a few minutes to develop gelishness.
GK's notes: This recipe will make a soft, chewy cookie. If you want it less chewy, you can sub butter for the shortening, remove the hemp milk and change the sugar measurements to 3/4 c each. This will make a softish cookie that doesn't spread pretty much at all. It's convenient because you can put like 30 cookies on a tray at a time, and they still taste good, it's just a different texture.
Alton Brown has great suggestions for how to make your cookies crisp, soft or chewy--I used his chewy suggestions to make this recipe, because that's what we like, and used ingredients we can use!
To get great 1 T cookies, I use a deep, very round tablespoon measure--it could pass for a melon baller. If you want bigger cookies, you can use an ice cream scoop, but the important part is that roundness.
If you use raw seeds, you'll get a chewier cookie than if you use already roasted ones. If you use roasted and salted ones, you'll get a slightly salty/sweet cookie, which I like, but apparently few others do...and it is possible to get roasted (or roast your own) and unsalted, if you want less chewy cookies.
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