Ingredients
- Dry ingredients:
- 1 cup organic buckwheat flour
- 1 cup brown rice or sorghum flour (or a blend of both)
- 1/2 cup tapioca starch
- 1 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- "Wet" mix ingredients:
- 1 cup vegan shortening or coconut oil (I would use less coconut oil)
- 1 1/2 cups organic light brown sugar, packed
- 1 tablespoon bourbon vanilla
- 1 tablespoon honey or agave nectar to keep it vegan
- 1 tablespoon Ener-G Egg Replacerwhisked with 1/4 cup warm water or use 2 free-range organic eggs
- Add-ins:
- 2-5 tablespoons vanilla rice or coconut milk, as needed
- 1 10-oz bag of allergen-free semi-sweet chocolate chips
- 1/2 cup chopped nuts, coconut, or chopped dried fruit, if desired
Preparation
Step 1
Whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt in a big mixing bowl.
In a separate bowl, beat the Spectrum shortening, 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.
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Preheat the oven to 350 degrees F. Ready your baking sheet. I use an Exopat liner on my baking sheet; but 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.
Bake in the center of a pre-heated 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.
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.