Categories: Dessert, Gluten-Free

Ingredients

• 2 3-oz vegan 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 GF millet flour
• 1/2 cup GF buckwheat flour
• 1/4 cup tapioca starch or 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 light 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

Directions

1. Beat until creamy.

2. Add the dry ingredients a little at a time and beat the batter for two minutes.

3. Add in the dark chocolate bar chunks; stir by hand to combine. Cover and chill the dough for one hour.

4. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

5. Form the dough into 18-20 balls. Place on the lined baking sheet and press down lightly- not too flat or the cookies will spread too thin.

6. Bake approximately 14 minutes. The cookies will look golden- but still feel soft to the touch. They crisp as they cool.

7. Cool cookies on a wire rack.

8. Wrap in foil and freeze in freezer bags for future g-free treats.

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