Buckwheat Chocolate Chip Cookies
Buckwheat Chocolate Chip Cookies
Why buckwheat?
I wanted to make a chocolate chip cookie with my new favorite gluten-free flour. Even though it’s more of a fruit (the rhubarb family) than a grain, buckwheat is higher in protein and fiber than typical gluten-free flours. And- as another plus- it has no tinny beany aftertaste like the legume flours many folks turn to for boosting nutrition (as luck would have it, I’m allergic to legumes, anyway).
Dry ingredients:
1 cup buckwheat flour
1 cup rice or sorghum flour (or a mix 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 Spectrum Organic Shortening
1 1/2 cups organic light brown sugar (I’m trying agave instead, next; if you do- leave a note!)
1 tablespoon yummy vanilla
Ener-G Egg Replacer for 2 eggs- of if you prefer eggs, use 2 happy free-range organic huevos
Add ins::
2-5 tablespoons vanilla rice or hemp 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
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, brown sugar and vanilla until smooth.
Add in the eggs or egg replacer and beat to combine.
Add the dry ingredients a little at a time and beat to combine- until a dough forms- adding a tablespoon of vanilla rice milk at a time to achieve a soft but sturdy dough.
Add the chocolate chips and any additional add-ins and beat by hand.
Cover and chill the dough for an hour.
Check your e-mail, sip your tea. [[http:twitter.com/GFKarina|Twitter]].
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Scoop tablespoons of dough and form them into balls; place them on the lined cookie sheet, about two inches apart. Press down on the dough balls ever so slightly, but keep the mounded shape.
Bake in the center of a pre-heated oven for 10-12 minutes, until the cookies are firm. Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp as they cool.
This recipe baked about 28 cookies, I think (we ate some warm and gooey from the oven- I got so blissed out- I lost count).