Categories: Dessert, Gluten-Free

Ingredients

• 1 cup GF buckwheat or brown rice flour
• 1/2 cup white rice flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup plus 2 tablespoons unsweetened cocoa powder
• 3/4 cup organic white sugar
• 3/4 cup organic light brown sugar
• Whisk dry ingredients together in a bowl.
• In a separate bowl combine:
• 2/3 to 3/4 cup Spectrum Naturals Organic Shortening
• 2 tablespoons molasses or raw agave nectar
• 7 to 10 tablespoons chocolate hemp milk or rice milk, as needed
• 1 teaspoon bourbon vanilla extract
• 1 teaspoon organic peppermint extract
• 1 tablespoon Ener-G Egg Replacer for 2 eggs, whisked with 1/4 cup warm water (or 2 free-range organic eggs, beaten)

Directions

1. Add the wet ingredients into the dry ingredients and stir well to combine. The dough should be sturdy, not too sticky.

2. If the dough is too stiff, add chocolate soy, hemp or rice milk one tablespoon at a time to soften. If by chance the dough is too wet, add a tablespoon of rice flour, as needed, until it sets up better.

3. Add a heaping 1/2 cup dairy-free chocolate chips.

4. Stir to combine and form the dough into a mound. Cover loosely with plastic wrap and chill for one hour. Go Twitter.

5. Preheat oven to 350ºF. Get your baking sheets ready. I like to use parchment or a silicone mat liner.

6. Form the dough into 24 balls and place them on baking sheets 2-3 inches apart. Press down on the balls VERY slightly.

7. Bake for about 15 to 18 minutes until the cookies are firm to a light touch, and cracked a bit. Bake less, for smaller or thinner cookies, of course. The cookies will yield to touch but not be sloppy-soft.

8. Cool a few minutes before using a thin spatula to remove them from the baking pan to cool completely on a wire cooling rack.

9. Wrap by twos in foil, bag, and freeze.

10. Yields about 24-30 cookies.

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