Categories: Dessert, Gluten-Free

Ingredients

• 1 cup GF buckwheat flour
• 1/2 cup GF millet flour
• 1/2 cup GF quinoa flour
• 1/2 cup tapioca starch or potato starch
• 1 tablespoon arrowroot
• 1 1/2 teaspoons baking soda
• 2 teaspoons xanthan gum
• 1 teaspoon fine sea salt
• 1 teaspoon cinnamon- or more, to taste
• 1 pinch of nutmeg, to taste
• 1/2 cup Spectrum Organic Shortening
• 1/2 cup raw organic agave nectar
• Ener-G Egg Replacer for 1 egg, mixed
• 1/4 cup espresso- double strength, sweetened to taste with stevia
• 1 tablespoon bourbon vanilla extract
• 1 cup dairy-free semi-sweet or dark chocolate chips (I used Enjoy Life soy-free chips)

Directions

1. Whisk the gluten-free flours with the remaining dry ingredients in a large mixing bowl.

2. Add the wet ingredients and beat by hand until the dough comes together. This dough was a tad wetter than other cookie dough I’ve been making- but when I tasted it I decided NOT to add more flour. (If by some chance your dough is too stiff, add a tablespoon of hemp/soy/coconut milk- as needed- until the dough is a bit softer.)

3. Stir in the semi-sweet chocolate chips.

4. Note: Cover and chill the dough before baking if you like. I did not chill the first batch and the cookies baked at 350 for 17 minutes. The second chilled batch took a minute longer.

5. Scoop the dough with a spoon and form the dough into balls slightly smaller than golf balls. You don’t need to be fussy. I dropped the dough onto the Exopat and smoothed the edges a bit, not pressing down too much- just slightly (if you press gluten-free dough balls too flat the cookies tend to spread too much).

6. Bake in the center of a preheated oven for 15 to 18 minutes. The longer you bake the cookies, the crisper they will be on the outside. If you like a cakey cookie- check them at 15 minutes. They need to be pretty firm to a light touch. They will crisp up a bit more as they cool.

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