Chocolate Chip Cookies

Preheat oven to 375.

Line your favorite cookie sheet with parchment paper.

Beat butter until it is soft and fluffy and then add the salt, vanilla, eggs and both sugars. Cream it all together.

Combine the flour and baking soda in a separate bowl. Add half of the flour mixture to the butter mixture and mix thoroughly. Then add the remaining flour. Fold in milled flax seed and chocolate chips.

** The flax seed is optional, but do you really want to deny yourself the heart-healthy benefits and the slightly nutty flavor? I think not!

Scoop the batter in heaping tablespoon-sized balls and set 2 inches apart on the parchmant. Flatten to about 1/2 to 1 inch in thickness (just estimate please, no need wasting time on finding a ruler).

Now for the syrup, pour a little into a small bowl, and just dip your finger into the syrup and rub it on the top of the cookies. Repeat until all the tops of the cookies are nice and shiny. Don’t be stingy with the syrup. There’s flax seed in it, remember? So it’s healthy….

Bake about 12-15 minutes or until browned around the edges. These cookies should puff up a bit, that’s normal. Let the cookies cool a few minutes before moving them to the counter or shoving them in your mouth.

Featherlight Mix
1 cup rice flour
1 cup cornstarch
1 cup tapioca starch/flour
1 Tbsp. potato flour