2 eggs
1/3 c. maple sugar
1/2 c. olive oil
1/2 c. Otto’s cassava flour
1/2 c. brown rice flour
1/2 c. white rice flour
1/2 c. tapioca starch
1 t. vanilla
1 t. baking soda
1/2 t. sea salt
1/2 c. mini chocolate chips
Preheat the oven to 350 degrees F. Combine all ingredients in the bowl of a stand mixer and mix for about one minute until the dough comes together.
Form the dough into 1 T. mounds on a Silpat-lined baking tray, placing them about 1.5 inches apart. Bake for 13 minutes. Cool slightly and then freeze for later consumption.
Dairy Free GAPS 