Preheat the oven to 375 degrees F. Line one or two baking sheets
with an Exopat
or Silpat liner
.
Whisk together the dry ingredients:
1/2 cup GF buckwheat flour
1/2 cup corn flour (make sure its finely milled)
1/2 cup brown rice flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1/3 cup organic cocoa
2 teaspoons xanthan gum
1 teaspoon sea salt
2 teaspoons baking powder
1 cup organic cane sugar
1/3 cup light brown sugar (can replace with coconut sugar if desired)
Add in:
1/2 cup light organic olive oil
1 tbsp vanilla extract
1/2 cup almond milk- more as needed
As you beat the dough pay close attention to the consistency. Add more milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough.
Add in:
1/2 cup chocolate chips (or if you prefer cocoa nibs)
Stir as best you can to combine (the dough is stiff).
Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Use your palm to press down on the dough and flatten slightly. Make as many balls as your mixture allows.
Bake time: 15 min (or less depending on your oven)
Makes 24 cookies
with an Exopat or Silpat liner.Whisk together the dry ingredients:
1/2 cup GF buckwheat flour
1/2 cup corn flour (make sure its finely milled)
1/2 cup brown rice flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1/3 cup organic cocoa
2 teaspoons xanthan gum
1 teaspoon sea salt
2 teaspoons baking powder
1 cup organic cane sugar
1/3 cup light brown sugar (can replace with coconut sugar if desired)
Add in:
1/2 cup light organic olive oil
1 tbsp vanilla extract
1/2 cup almond milk- more as needed
As you beat the dough pay close attention to the consistency. Add more milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough.
Add in:
1/2 cup chocolate chips (or if you prefer cocoa nibs)
Stir as best you can to combine (the dough is stiff).
Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Use your palm to press down on the dough and flatten slightly. Make as many balls as your mixture allows.
Bake time: 15 min (or less depending on your oven)
Makes 24 cookies
*Adapted from Karina Allrich
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