Chocolate Chocolate Chip Snack Cookies
1 1/2 C milk
3/4 cooking oil (whatever you're not allergic to)
3/4 C sugar (not much, but enough to fool myself into thinking I'm indulging)
3 1/4 C flour (my current mix is equal parts sorghum, tapioca and potato starch)
4 tsp baking powder (cornstarch free, of course-I use Hain)
1/2 tsp salt
2 C chocolate chips
1/2 C DRY instant mashed potatoes (I always use Honest Earth because it thickens fast and has no strange ingredients)
Preheat oven to 375 degrees. Beat eggs, oil, sugar and milk. Stir together dry ingredients, except chips and potatoes. Stir into egg mixture. Stir in potato powder and chips. This will start to thicken-wait for it. Using a large cookie scoop, place on a greased baking sheet and bake for about 10 minutes. Cool. I spread them with the sweetened cream cheese, put two together sandwich-style and wrap individually. I store them in the freezer. I love hardened chocolate chips so I like to keep the cookies cold. They stick to your ribs better than the average cookie, too!
I think I have perfected a pasta recipe! Most recipes contain corn or rice, which I cannot have, so I set out to make one up with my safe flours. I want to make it one more time before unveiling it-hopefully not months from now-sorry fellow bloggers for the dry spell.