Misadventures in Cooking: Dr. Mom Prescribes Chocolate Chip Cookies

Cookies make everything better.

I've got a sick kiddo on my hands today.  I had hoped that after weathering a Holiday season full of colds, coughs and stomach flus that we were finally entering a prolonged period of sickness-free days, but alas that seems not to be the case.  The Muffin Man woke up feverish and has been less than his usual happy-go-lucky self.  On the one hand I do enjoy the extra cuddles, but on the other it can be just a teensy bit tiresome to be unable to leave his side without him sobbing ceaselessly.  Ah well, I suppose there will be plenty of time for me to write scripts and get manicures and go grocery shopping in the fall of 2032 when both my kids leave for college.

Today was all about being Mommy.  No writing work was done and no "me" time was had, and in the end it was kind of nice.  I cuddled my sick little boy, I watched Daniel Tiger, I painted pictures,  I played tuneless songs on the ukulele, and I baked chocolate chip cookies.  Because there's nothing better than a freshly baked chocolate chip cookie to make you feel better.

Okay, maybe Matzoh Ball soup, but I don't make that, and until Grub Hub adds a decent Jewish deli option to their lineup, we're stuck with my limited repertoire.

Sick Day Gluten-Free Chocolate Chip Cookies

Adapted from 125 Best Gluten-Free Recipes

1 cup sorghum flour

3/4 cup teff flour

1/2 cup tapioca starch

1 tsp. baking soda

1/2 tsp. salt

1 cup butter (two sticks), softened

1 1/3 cups coconut sugar

2 eggs

1 tsp. vanilla extract

2 cups mini chocolate chips

1 cup chopped pecans

Preheat oven to 350 degrees.

In a bowl or plastic bag, combine sorghum flour, teff flour, tapioca starch, baking soda, and salt.  Mix well and set aside.

In a separate bowl, using an electric mixer, cream the butter and coconut sugar.  Add eggs and vanilla extract and beat until light and fluffy.  Slowly beat in the dry ingredients until combined.  Stir in the chocolate chips and pecans.  Drop dough by level teaspoons about 1 1/2 inches apart on baking sheets lined with parchment paper or a Silpat mat.  Let stand for 30 minutes.

Bake in preheated oven for 8-10 minutes or until cookies are slightly brown around the edges.  Remove from baking sheets to a cooling rack immediately and try not to eat every. single. one.