Chocolate Chip Cookies
Dry:
½ cup Tapioca flour
2/3 cup Brown rice flour
½ cup Chocolate chips (camino dairy free or equivalent)
½ tsp Baking soda
Wet:
3 Tbsp Brown sugar
1 tsp Vanilla
2 Tbsp Grapeseed oil
4 Tbsp Milk alternative
Mix wet ingredients, then dry. Combine and do not over mix. Bake at 375° for about 7 min. Remove from oven and allow to continue baking on cookie sheet – remove after 5 min.