Sorghum Chocolate Chip Cookies (vegan, gluten free)

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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!

Ingredients
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

Directions

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  1. Preheat oven to 350F.
  2. Mix the wet ingredients together thoroughly along with the brown/raw sugar.
  3. In a separate bowl, sift the dry ingredients together except for an mix-ins such as chocolate chips and cranberries.
  4. Gradually mix the dry ingredients into the wet mixture. Add in the chocolate chips and cranberries if desired, being sure not to overmix.
  5. Drop and shape 14-18 cookies by large spoonfuls onto a cookie sheet. Bake at 350F for 10 minutes.
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