It doesn't get much better than having fresh out of the oven steaming, gooey, chocolate chip cookies. Dipping them in milk is just the icing on the cake. Then to go on to tell you that these cookies are virtually guilt free... I don't know what that would even be equivalent to.

This recipe is pretty similar to the well known one on the back of the Toll House Nestle chocolate chip bag. It's tweaked to make this a little more guilt free, but it doesn't compromise at all on taste and enjoyment.

INGREDIENTS:

• 1/4 c sweet white sorghum flour
• 1 c brown rice flour
• 1/4 c tapioca flour
• 3/4 c white rice flour
• 1 tsp baking soda
• 1 tsp salt
• 1 c butter
• 3/4 c sweetener
• 3/4 c brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 tsp cinnamon
• 1 pkg Toll House Dark Chocolate Chips
• 1 c walnuts (chopped)

METHOD:

1. Preheat oven to 375 degrees. 
2. In a medium bowl combine flours, baking soda, salt, and cinnamon.  Mix together well.
3. In a large bowl mix butter, sweetener, brown sugar, and vanilla extract until nice and creamy. 
4. Add the eggs and beat well. 
5. The Toll House package says to gradually add the flour, but honestly I always add it all at once and they always turn out well!
6. Stir in the chocolate chips (we all know we always put the whole bag in even though it tells you not to) and the chopped walnuts. I bought my walnuts chopped, but make sure to read labels to make sure they are not made with bad oils such as corn oil, vegetable oil, soybean oil, canola oil, or safflower oil.
7. I use two spoons to scoop dough onto the cookie sheet. 
8. Bake for about 10-ish minutes.  Bake a little longer if you like them crunchy or a little less if you like them really gooey.
9. Pour yourself a glass of milk or coconut milk. Whichever you prefer. And most importantly...
10. Enjoy!! :)