I made another batch of gluten and dairy free chocolate chip cookies and I think they turned out much better. Here is the adjusted recipe.
2 C. Sorghum Flour
1t. Banking Soda
1/4 t. Salt
2/3 C. Coconut Oil (melted)
1 1/4 C. Brown Sugar
1 Egg
1 Egg Yolk
1T. Vanilla
3/4 C. Dairy Free Chocolate Chips (I use Enjoy Life)
Sea Salt to sprinkle (I used a burgundy flavored sea salt, but any will work)
1. Preheat oven to 350 degrees
2. In a bowl whisk together flour, baking soda and salt (set aside)
3. In a bowl with an electric mixer beat together coconut oil and brown sugar until smooth. Add in eggs, vanilla and beat until creamy.
4. Add in flour mixture and mix on a low speed until just combined. Slowly add in chocolate chips.
5. Roll dough into 2″ balls and place on cookie sheet leaving 2 inches apart. Bake 8-11 minutes or until the edges just begin to turn brown. Do not over bake (I did this)!
6. Remove from oven and let cool at least 5 minutes minutes on the baking sheet. The cookies need to set and are very fragile at first. Once the cookies have harden a bit you can transfer them to a wire rack to finish cooling.
After they cool I wrap them individually and keep them in the fridge so they are easy to throw in with our lunches when we pack them.
The Johnsons 