These amazing chewy gluten-free chocolate chip cookies were made with organic brown sugar, cane sugar, dark chocolate chips, goat butter, millet, sorghum, and sweet white rice flour.
Add the cane sugar and brown sugar to a medium bowl. Pour in the melted goat butter and mix well. Add the egg, vanilla extract, and salt. Mix until well blended.
In another small bowl, mix together the millet, sorghum, sweet white rice flour, guar gum, and baking soda. Mix well. Add to the wet ingredients. Mix until well combined.
Gently fold in the chocolate chips. Place in the freezer for about 15 minutes.
Preheat the oven to 350 degrees.
Place parchment paper on two large baking sheets. Remove cookie dough from the freezer and let it warm up enough that you can scoop it. Using a medium sized ice cream scoop, scoop out the cookie dough and place it on the baking sheets.
Bake for about 17 minutes. The edges of the cookies should start to brown.
Place on a cooling rack until cool enough to store.
The cookie size will vary based on the size of the scoop. I wanted a large cookie so I used a medium-sized ice cream scoop. For smaller cookies, use a smaller scoop.