Buckwheat Chocolate Chip Cookies

Buckwheat flour? In a cookie? Affirmative. Sweet and nutty buckwheat flour is higher in protein and fiber than typical gluten-free flours. And it has no metallic aftertaste like the legume flours many folks turn to for boosting protein in GF baked goodies. Just make sure your source for buckwheat flour is truly gluten-free and milled with no cross-contamination issues. As for the "fat" choice- through all our gluten-free, dairy-free, egg-free cookie experiments we have come to favor avocado oil, organic coconut oil, or Earth Balance Stick as the vegan baking "fat" of choice. If you prefer real butter- that works, too!

Buckwheat Chocolate Chip Cookies

Ingredients:

1 cup organic GF buckwheat flour
1 cup sorghum flour
1/2 cup sweet rice flour, potato starch or tapioca starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon sea salt
3/4 cup softened coconut oil or Earth Balance Stick
1 1/2 cups organic light brown sugar, packed
1 tablespoon bourbon vanilla1 tablespoon honey or agave nectar
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or use
2 free-range organic eggs)
2-5 tablespoons vanilla soy milk or coconut milk, as needed (or dairy milk, if preferred)
1 10-oz bag dark chocolate chips
1/2 cup chopped nuts, coconut, or chopped dried fruit, if desired

Instructions:

1. Whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt in a big mixing bowl.

2. In a separate bowl, beat the coconut oil, brown sugar and vanilla  extract until combined.Add in the frothy egg replacer (or beaten eggs) and beat to combine.Add in the dry ingredients a little bit at a time and beat to combine, until a dough forms, adding a tablespoon of vanilla rice milk at a time to achieve a sturdy, smooth dough.Add in the chocolate chips by hand. Cover the bowl with plastic wrap and chill the dough for an hour.

3. Check your e-mail, sip your tea.Preheat the oven to 350ºF. Ready your baking sheet. I use an Exopat liner on my baking sheet; you could also line a baking sheet with parchment paper.Using an ice cream scoop or spoon, scoop wads of dough and form them into twenty round balls; place them on the lined cookie sheet, about two inches apart. Press down on the dough balls ever so slightly, but keep a slightly mounded shape- not too flat, because they will spread.

4. Bake in the center of the oven for 12 to 15 minutes, until the cookies are firm to the touch. Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp as they cool.

Additional Info:

This recipe makes 20 large cookies. For some reason, the larger size bakes up better than smaller- crispy good on the outside and tender-chewy in the middle.

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