Ingredients
- 2 3-oz dairy-free dark chocolate bars, cut up into chunks; set aside
- 1 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup buckwheat flour
- 1/4 cup potato starch (not potato flour!)
- 1 tablespoon arrowroot starch
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 1/4 cup organic golden brown sugar
- 1/4 cup organic white cane sugar
- 3/4 cup light olive oil
- 1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water till frothy
- 2 tablespoons warm water
- 1 tablespoon bourbon vanilla extract
Preparation
Step 1
2 3-oz dairy-free dark chocolate bars, cut up into chunks; set aside
In a bowl, whisk to combine and set aside:
1 cup sorghum flour
1/2 cup millet flour
1/2 cup buckwheat flour
1/4 cup potato starch (not potato flour!)
1 tablespoon arrowroot starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
In a separate large mixing bowl, beat till smooth:
1 1/4 cup organic golden brown sugar
1/4 cup organic white cane sugar
3/4 cup light olive oil
Add:
1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water till frothy
2 tablespoons warm water
1 tablespoon bourbon vanilla extract
Beat until creamy.
Add the dry ingredients a little at a time and beat the batter for two minutes.
Add in the dark chocolate bar chunks; stir by hand to combine. Cover and chill the dough for one hour.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Form the dough into 15 to 18 balls. Place on the lined baking sheet and press down lightly- not too flat or the cookies will spread too thin.
Bake approximately 14 minutes. The cookies will look golden- but still feel soft to the touch. They crisp as they cool.
Cool cookies on a wire rack.
Wrap in foil and freeze in freezer bags for future g-free treats.