1 cup “sweet” rice flour (This flour is stickier than regular white rice flour and may be available in natural food stores or Christmas Tree Shops where I found it. If sweet white rice flour is not available, you may substitute with ½ cup sorghum flour and ½ cup tapioca flour. The idea is to use a sticky type of flour to keep the cookies from falling apart).
1 teaspoon baking soda
Pinch of salt
1 cup mini chocolate chips
Melt chocolate & coconut oil in a microwave-safe, medium sized mixing bowl. Stir in sugar. Beat eggs and add to mixture. Add vanilla and stir until well combined.
Sift together the dry ingredients, and add to the chocolate mixture. Stir well, then add chocolate chips and stir until combined.
Drop by teaspoon onto greased cookie sheet and bake at 375° F for 10 – 12 minutes. Watch carefully as the cookies can burn easily.
Serve with a cup of tea, hot chocolate, or chocolate martini – see last February’s recipe!