Everyone loves homemade chocolate chip cookies! At least, I’m pretty sure most people do. These little guys are irresistibly good, and the best part is they are good for you too. On second thought, it’s probably better if you don’t like chocolate chip cookies… otherwise these are going to disappear real quickly. At least they did in my house. My husband seemed to be snacking on a cookie every time I turned around. I’m happy to admit they are low-fat and made with brown rice flour. Not exactly your typical chocolate chip cookie. Cheers!

Ingredients:

• 2 1/2 cups brown rice flour
• 1/2 cup evaporated cane juice
• 1/2 cup dairy-free chocolate chips
• 1/2 cup chopped nuts (optional)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
  
  
• 1 1/2 cups non-dairy milk
• 1/3 cup peanut butter
• 1/4 cup flax seed meal
• 1 teaspoon vanilla

1. Preheat the oven to 375 degrees F.
2. In a bowl, combine the first six dry ingredients.
3. In a blender, blend last four ingredients until smooth.
4. Pour wet ingredients into the dry ones and mix thoroughly.
5. Form dough into balls and flatten on an oiled baking sheet.
6. Bake for 20-25 minutes or until the bottom is golden. Allow to cool for a few minutes on the cookie sheet to firm up before moving to a wire rack to finish cooling.

Yield: about 25 cookies