Karina's Favorite Chocolate Chip Cookies Recipe with Dark Chocolate Chunks

By awright0511

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.