I modified this recipe from a full gluten version and they turned out beautifully! You can use the alternate ingredients to make them vegan (dairy and egg free) if you like.
Preheat oven to 350°
1/2 C softened organic butter (or vegan substitute)
1 C organic granulated sugar
1 large organic egg (or 1 T. ground flax seed mixed with 3 T. warm water)
1 1/2 t vanilla ext.
1 C sorghum flour (or any other blend of GF flours)
1/3 C coconut flour
1/3 C almond meal/flour
1/3 C potato starch
1/2 t baking soda
1/4 t salt
2 T organic milk (or soy, rice, almond milk....whatever your preference is)
sugar for rolling the cookies in
organic, fair-trade chocolate (I used the Theo holiday chocolate - peppermint bars)
Cream the softened butter, sugar, egg and vanilla ext. in a large mixing bowl until well mixed. In a separate bowl mix flours, baking soda, and salt together and then add dry ingredients slowly to butter mixture and stir until well blended. Shape the dough into one inch balls and roll in sugar.
We used a blend of organic sugar and a little red sugar (I don't like to use much food color, so we just used a little bit to add some color). :-)
Make sure to roll them around good so they are well coated with the sugar. Then place them on an ungreased cookie sheet.
Break up your chocolate bar and press a piece into the middle of each cookie. My son wanted to try some without chocolate (he doesn't like it...how can that be?), and he wanted to make some really small ones too.
Bake for 8 - 10 minutes until cookies are lightly browned and set. Let them cool for a few minutes on the cookie sheet and then transfer to a cooling rack. When they are all the way cooled and you and your children have stuffed yourself full of as many cookies as you can handle - place the rest of the cookies in an airtight container and put them in the freezer ( I personally like to reuse my large sized yogurt containers). I like to freeze any gluten free baked goods that are not going to be eaten right away....they keep much better this way.