Buckwheat Chocolate Chip Cookies
- 1 c. buckwheat flour
- 1 c. sorghum flour or brown rice flour
- 1/2 c. potato starch or tapioca starch (flour)
- 1 1/2 t. xanthan gum
- 1 1/2 t. baking soda
- 1 t. sea salt
- 1 c. shortening or coconut oil (use less coconut oil)
- 1 1/2 c. light brown sugar, packed
- 1 T. vanilla
- 1 T. honey or agave nectar
- 2 eggs
- 2-5 T. vanilla rice or coconut milk
- 1 10-oz. bag of semi-sweet chocolate chips
- 1/2 c. chopped nuts, coconut, or chopped dried fruit, if desired
- Preheat oven to 350 degrees. Whisk together the flours, tapioca starch, xanthan gum, baking soda & salt in a big mixing bowl. In a separate bowl, beat the shortening, brown sugar & vanilla until combined. Add in the egg & beat to combine. Add in the dry ingredients a little at a time & beat to combine, until a dough forms, adding a T. of milk at a time to achieve a sturdy, smooth dough. Add in the chocolate chips. Cover the bowl & chill dough for an hour. Scoop dough & form into twenty balls; place on cookie sheet, about 2" apart. Press down on the dough balls slightly. Bake 12-15 min. Place on a cooling rack. They will crisp as they cool.
buckwheat flour, sorghum flour, potato starch, xanthan gum, baking soda, salt, shortening, light brown sugar, vanilla, honey, eggs, vanilla rice, semisweet chocolate chips, nuts
Taken from www.epicurious.com/recipes/member/views/buckwheat-chocolate-chip-cookies-51539091 (may not work)