Ingredients:
1 C sorghum flour
1 C buckwheat or millet flour
1/2 C tapioca or potato starch
1 -1/2 Tsp xanthan gum
1 -1/2 Tsp baking soda
1 Tsp sea salt
3/4 C Spectrum shortening
1/3 C hot vanilla hemp milk
or coconut milk with 2 rounded tablespoons instant coffee added + pinch stevia sweetener
or coconut milk with 2 rounded tablespoons instant coffee added + pinch stevia sweetener1 C organic light brown sugar, packed
1/2 C organic white cane sugar
1 Tbsp bourbon vanilla
1 Tbsp honey (or agave nectar to keep it vegan)*
1 Tbsp Ener-G egg replacer whisked with 1/4 cup warm water (or 2 beaten eggs)
6 - 8 oz. dark chocolate chips
Directions:
Directions:
You're going to chill the dough for an hour so don't preheat the oven quite yet.
In a large mixing bowl whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt.
In a separate bowl, beat the Spectrum shortening, coffee milk, brown and white sugar, vanilla, honey/agave and the prepared egg replacer (or beaten eggs).
Add the dry ingredients a little at a time and beat to combine- until a dough forms. This dough was stickier- for us- than our usual cookie dough, so we added a tablespoon of sorghum flour to bring it to a soft slightly sticky (but not wet) dough. Judge for yourself- if the dough needs more flour, add a tablespoon at a time until it appears as soft, slightly sticky but not wet.
Add the chocolate chips and any additional add-ins and beat by hand.
Cover and chill the dough for an hour.
Preheat the oven to 350°F. Note for baking sheet: you could also line a baking sheet with parchment paper.
Scoop tablespoons of dough and form them into twenty 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 about 15 minutes, until the cookies are firm and slightly golden around the edges. Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp a bit as they cool.
This recipe makes 20 large cookies.
