BUCKWHEAT CHOCOLATE CHIP COOKIES

BUCKWHEAT CHOCOLATE CHIP COOKIES image

Yield 20 cookies

Number Of Ingredients 14

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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

Steps:

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.