Ingredients
- 1/2 cup buckwheat flour or gluten-free flour
- 1/2 cup sorghum (jowar)
- 1/2 cup brown rice flour
- 1/2 cup tapioca starch or potato starch
- 1/3 cup cocoa powder
- 2 tsp xanthan gum
- 1 tsp sea salt
- 2 tsp baking powder
- 1 cup cane sugar
- 1/3 cup light brown sugar
- 1/2 cup coconut oil
- 1 tbsp bourbon vanilla extract
- 1/2 cup vanilla rice milk or coconut milk, almond milk
- 1/2 cup vegan chocolate chips
Servings: cookies
Instructions
- Whisk together buckwheat flour, sorghum (jowar) flour, brown rice flour, tapioca starch, cocoa, xanthan gum, sea salt, baking powder, cane sugar & light brown sugar.
- Add in coconut oil, bourbon vanilla extract & vanilla rice milk.
- As you beat the dough pay close attention to the consistency. Add more rice milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough.
- Preheat the oven to 375ºF. Line one or two baking sheets with parchment paper or an Exopat liner.
- Stir in the chocolate chips as best you can (the dough is stiff).
- Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Repeat this process to make 18-24 balls. Use your palm to press down on the dough and flatten slightly- not too much- unless you like your cookies thin. Press a few extra chocolate chips into the tops of the cookies, if you like.
- Bake in the center of a preheated oven for about 15 minutes until the cookies are set. They will still be slightly soft in the center. If you bake two pans at once, rotate the pans half way through baking.
- Remove the pans from the oven, and allow the cookies to cool and "set" for a few minutes; then use a thin spatula to move the cookies to a wire rack. The cookies will get crisper as they cool.
Recipe Notes
Featured Spices:
Recipe Source: Feastie.com - Gluten-Free Chocolate Chocolate Chip Cookies - A Vegan and Dairy-Free Recipe
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