Gluten-Free Chocolate Chip Cookies

1 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup + 2 tbsp corn flour
1/4 cup millet flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 tsp xanthan gum
1 cup dairy-free chocolate chips
1 cup brown sugar
1/2 cup cane sugar
1/2 cup vegetable oil
1/2 cup non-dairy milk
1 tsp vanilla

Start by preheating your oven to 350°F.

In a medium bowl, whisk or sift together the flours, baking powder, salt, cinnamon, and xanthan gum. In a large bowl, beat together the oil, sugars, and vanilla with a hand mixer until everything is combined. Add the non-dairy milk and beat for another minute.

Add in a third of the dry mix to the wet and beat the mix until it's incorporated, then add another third and beat into the mixture. Remove your mixer and add the rest of the dry mix, using a large spoon or spatula to mix until everything is combined. Fold in the chocolate chips.

Using a tablespoon, spoon the dough onto a very lightly greased baking sheet and bake on the middle rack of the oven for 5 minutes. Remove the pan from the oven and flip it front to back, moving it to the bottom rack, and bake for 5-7 more minutes.

Makes two dozen cookies.