Finally! My "Chocolate Chip Cookies"

Well, these cookies I know have been a long time coming. Cooking without refined sugar and gluten free flour as well as no dairy such as butter isn't as easy as it seems. I worked on this cookie's consistency for a long time because that is important to me as well as fabulous taste. I tried various gluten free flour mixtures and it was either too dry or the batter would be too runny so I would adjust by adding another egg for moisture or less oil to thicken not to mention how long to bake and what type of pan etc.....whatever, it was a long journey and finally as simple as it sounds I have my final recipe. I've included both recipes here. My "Chocolate Chips" which need to be prepared in advance and then my "Chocolate Chip Cookies". I hope you all enjoy them as much as I do. This cookie is just another reminder to me that being gluten, soy, dairy, etc. free can taste oh-so-good!! Here's to happy cooking and happy eating!.......Jan

Chocolate Chips
Ingredients:
4 unsweetened baking chocolate squares = 4 oz.
1 Tbsp.  extra virgin olive oil
4 Tbsp. agave syrup
Instructions:
In a small sauce pan heat chocolate and extra virgin olive oil until chocolate is fully melted stirring frequently. Do not boil. Once chocolate is melted set sauce pan off the burner to cool a little roughly 5 minutes. Then stir in the agave syrup until fully incorporated. Take a lipped cookie sheet (9x12) and lay a sheet of wax paper on it. Take the chocolate and with a large spatula spread over the wax paper fully over the pan.  Place the pan into the freezer for up to an hour. Remove the chocolate from the paper and flash blend to pieces and pour into a Ziploc bag and place back into freezer until needed.  Makes roughly 1 ½ cups of morsels.

Chocolate Chip Cookies
Ingredients:
2 ½ cups white rice flour
1 tsp. baking soda
1 tsp. salt
2/3 cup extra virgin olive oil
1 cup agave syrup
1 tsp. molasses
1 tsp. vanilla
2 eggs
1 cup (my recipe) chocolate chips
Instructions:
Preheat oven to 375*F.  In a small bowl sift together flour, soda and salt and set aside. Stir the molasses and vanilla into the agave syrup. In a large bowl beat the extra virgin olive oil and agave mixture until well blended. Add the eggs one at a time until blended. Gradually beat in the flour mixture. Stir in the chocolate chips. Spoon onto ungreased cookie sheets. 10 minutes= soft center, 12 minutes a little crispier edge,  15 minutes when using insulated cookie sheets. Makes 4 dozen cookies