Gluten-Free Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 3½ oz teff flour
- 2 oz light buckwheat
- 2 oz sweet brown rice flour
- 1 oz tapioca flour
- ¾ tsp baking soda
- 1 tsp baking powder
- ¾ tsp salt
- 5 oz butter (1¼ sticks) (can substitute vegetable shortening)
- 7 oz rapadura (can substitute 5 oz brown sugar & 3 oz white sugar for the rapadura & maple syrup)
- 1 oz maple syrup
- 1 egg (can substitute 1½ tsp egg replacer + 3 tbsp water)
- 1 tsp vanilla
- 12 oz chocolate chips
How-to
- Combine dry ingredients and set aside
- In bowl of stand mixer or, if you don't have one, in a bowl combine butter, rapadura and maple syrup. Mix until uniform and add egg and vanilla. Mix until egg is completely incorporated. Add dry mixture
- When flours are incorporated, mix in chocolate chips. Once the chips are mixed in, spread dough out in roughly a straight line on a sheet of parchment paper and roll it into a cylinder. (Or individually scoop the dough into 1¼ oz portions and refrigerate inside a plastic bag.) Refrigerate at least 24-36 hours hours
- Bake at 350º for 9-10 minutes. Check at 8 minutes. When cookies are dry and crisp along the outside, they are done
Note: Dough can remain refrigerated for 3 days or freeze for a few months