Prep Time – 15 minutes
Cooking Time – 15 minutes
Yields – 10 cookies
Note – Pre-heat oven to 350 degrees

Ingredients
2+1/2 cup gluten free whole grain flour (amaranth, sorghum, potato starch, millet)
1 cup non-hydrogenated organic palm shortening
3/4 brown sugar
1+1/2 tspn baking powder
1/2 tspn salt
1 tbspn flax seed meal mixed with 3 tbspn of water
3/4 cup of rice milk (use any nut milk)
1 cup fine cocoa (no added sugar)
1 cup of gluten free, dairy free chocolate chips

Directions
1. Combine the flour, cocoa powder, baking powder and salt in a bowl and mix well
2. Cream shortening with flax seed meal
3. Add all the dry ingredients
4. Add milk and whisk for about 3 to 5 minutes
5. Add the chocolate chips and let the mix rest in the refrigerator for 20 to 30 minutes
6. Drop your batter on your baking tray with parchment paper and shape it in the form of cookies
7. Bake for 12 to 15 minutes until the centre springs back