3/4cupfine crystal cane sugar or packed dark brown sugar
1/3cupsoftenednot melted virgin coconut oil
3Tbsppure maple syrup
1/2tspGF vanilla extract
3/4cupGF semisweet chocolate chips
In a medium bowl, whisk together millet flour, oats, tapioca starch, chia seeds, baking powder, baking soda and salt.
In a large bowl, using an electric mixer on medium speed, beat sugar and coconut oil until light and fluffy. Beat in eggs, maple syrup and vanilla until blended. Using a wooden spoon, stir in flour mixture until just blended. Gently stir in chocolate chips. Cover and refrigerate for at least 1 hour, until firm, or overnight.
Preheat oven to 350°F.
Drop dough by tablespoonfuls onto prepared baking sheets, spacing cookies 2 inches apart.
Bake, one sheet at a time, for 10 to 12 minutes or until golden brown and just set at the edges. Let cool on pan on a wire rack for 2 minutes, then transfer to the rack to cool completely.