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1 stick and 2 tbsp of butter

1 cup of white sugar

1 large egg

1/2 cup nut flour

1/2 cup sorghum flour (bob's red mill)

1/2 cup gluten free flour (trader joe's is what I use)

1 tbsp flax meal

1 tsp gum (xanthum gum is what I use)

1 tsp vanilla essence

At least half a cup of chocolate chips.

1 tbsp of water (or more if batter is dry)

How do

- Combine the dry things except chocolate, and stir well to make sure the gum is well dispersed

- Cube the butter and beat with the sugar until smooth, then add vanilla and egg

- Throw all the dry stuff in with the wet and mix until combined

- Add a tbsp of water and mix again until incorporated. Can you scoop your finger through and get a soft creamy blob of dough? If not, mix in another dribble of water until you can.

- Add chocolate chips.

- Spoon on to a couple of lined cookie sheets and flatten them down. They will spread some. I can get 18 3" cookies from this.

- Don't forget to add more chocolate chips to blank spots. It's the most important part of this process.

- Bake for about 17 minutes in a preheated 350F oven for a chewy cookie with crispy edges. Turn trays and swap shelves halfway if your oven needs that.

- Cool on the tray for a few minutes before moving them, they'll be fragile to start with.