Chocolate Chip Cookies

These are gluten and dairy free. They freeze well and also keep for a few weeks in the fridge if they are in a sealed container.

Preheat oven to 325 degrees if using a convection oven or 350 degrees if using a conventional oven.

Dry:

1 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot powder
1 tsp xanthan gum
1 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp himalayan sea salt
1/2  cocoa powder dark unsweetened
1 cup organic brown sugar

Wet:

2/3 cup earth balance soy free
2 tbsp agave
1/2 cup almond milk, more if needed
1 tsp pure vanilla extract
2 organic eggs

Add in:

1/2 cup bittersweet cocoa camino chocolate chips

Variation:

1/2 chopped dried sour cherries

Mix dry ingredients well.  In a separate bowl mix wet, best if all the wet ingredients are at room temperature. Add the wet ingredients to the dry, this dough should be scoopable but not really dry. Add more almond milk here if too stiff.

Using a 1 or  2 tbsp scoop depending on how big you want your cookies, on a parchment lined cookie sheet press them down to about 1/2 an inch thick. (I play with this sometimes making them much thinner and round other times just they way they fall on the sheet as the ones in the picture).

Bake cookies for 15 to 20 minutes until they are just firm, the thinner they are the less time you will need. Cool a bit before transferring to a wire rack. Store in the fridge or freezer but honestly these never last very long in our house.


Sometimes you just need some chocolate!

Enjoy!