gluten free mocha chip cookies

1/4 c each:

garfava flour
corn flour
sweet rice flour
tapioca starch

1/2 c each:

sorghum flour
amaranth flour

1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1 T ground decaf coffee
1 T cocoa powder
pinch salt
pinch xanthan gum

1 egg
1/2 c oil or butter, melted or creamed
1/3-1/2 c sugar or agave nectar (you may have to adjust liquid content,
I used brewed coffee)

chocolate chips

1. mix the wet ingredients into the dry ingredients, adjust liquid and
sugar levels until you get a dough that holds together well and isn't too
dry.

2. make into 1" spheres

3. dust each sphere with a mix of sugar, salt, cinnamon and cocoa powder

4. spread on a baking sheet and flatten with your fingers or the tines
of a fork

5. bake at 375 for 12 minutes

let cool before devouring. (These ones will be dipped in melted chocolate

and put on wax paper to cool in the freezer)

Some changes I would make:

2 eggs instead of one

more chocolate chunks

brown sugar instead of demarara

next time.