Vegan Chocolate Chip Cookies

1 cup sorghum flour

½ cup GF millet flour

½ cup GF buckwheat flour

¼ cup tapioca starch

1 tablespoon arrowroot starch

1 teaspoon xanthan gum

1 teaspoon sea salt

1 teaspoon baking soda

1 ¼ cup organic light brown sugar

¼ cup organic white cane sugar

3/4 cup light vegetable oil

1 tablespoon Ener-G Egg Replacer beaten with ¼ cup warm water till frothy

2 tablespoons warm water

1 tablespoon bourbon vanilla extract

3 oz vegan chocolate chips

Preheat the oven to 350ºF. Line a baking sheet with parchment paper. In a bowl combine all wet ingredients and set aside.  In a separate bowl mix all dry ingredients. Next add the dry ingredients a little at a time and beat the batter for two minutes Last add in the  chocolate chips; stir by hand to combine. Cover and chill the dough for one hour. Form the dough into 18-20 balls. Place on the lined baking sheet and press down lightly. Try not to make them too  flat or the cookies will spread .

Bake approximately 14 minutes. The cookies will look golden- but still feel soft to the touch.

Cool cookies on a wire rack.