Inspiration: my trip to South Africa, where I brought back a package of instant sorghum cereal that was too unappetizing for consumption.
Adjectives: gritty, neutral, soft, easy to make!
2/3 cup vegetable oil
1/4 soy yoghurt or silken tofu, pureed (I used organic dairy yoghurt, so I’m cheating)
1 cup brown/raw sugar
1 tsp vanilla
2 cups GF flour (I used 1 cup sorghum flour, 3/4 cup oatmeal flour and 1/4 cup tapioca starch)
1 tsp baking powder
1 tsp baking soda
1 cup dark chocolate chips/chunks
1 cup dried cranberries
- Preheat oven to 350F.
- Mix the wet ingredients together thoroughly along with the brown/raw sugar.
- In a separate bowl, sift the dry ingredients together except for an mix-ins such as chocolate chips and cranberries.
- Gradually mix the dry ingredients into the wet mixture. Add in the chocolate chips and cranberries if desired, being sure not to overmix.
- Drop and shape 14-18 cookies by large spoonfuls onto a cookie sheet. Bake at 350F for 10 minutes.