Categories: Dessert, Gluten-Free

Ingredients

• 3/4 cup GF buckwheat flour- or fine brown rice flour
• 1/2 cup sorghum flour- or fine brown rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca or corn starch
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup Spectrum Organic Shortening* I used to use light olive oil, but I've switched; so edited
• 1 1/2 cups organic light brown sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon butter flavor extract- may omit**
• 2 tablespoons raw agave nectar or honey
• 5-6 tablespoons vanilla rice or hemp milk- as needed
• 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy
• 1 10-oz bag of dairy-free chocolate chips

Directions

1. Whisk together the dry ingredients. Add the wet ingredients into the dry mix and stir till well combined. If the dough is way too stiff, add one tablespoon of rice milk at a time to soften. I ended up using 6 tablespoons of rice milk- but it is dry here in the high desert. Add a spoon at a time until the dough holds together- it should be sturdy and glossy.

2. Add the dairy-free chocolate chips. Stir to combine.

3. Chill the dough for at least an hour before baking the cookies.

4. Preheat the oven to 350ºF.

5. Plop the dough (recipe above) into a 9×13-inch baking pan lined with greased foil, and spread the dough evenly. Bake in the center of a preheated oven for 22 to 25 minutes, until the center is firm to the touch and a wooden pick inserted into the brownies emerges clean.

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