Author Notes
This recipe is based upon the recipe shared previously on this site, exploring gluten free alternatives to wheat flour in chocolate chip cookies. I tried the recipe as written and one of my clients liked it so much, she asked if I could maker her some for Hanukkah... So I substituted the butter and egg to make it parve. They were ok but the consistency was off, so I dropped the baking temperature and FINALLY they were perfect. So far this is, among friends and clients an incredibly popular cookie, and I couldn't be happier! —nycnomad
Ingredients
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4 tablespoons
Coconut Oil (solid)
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1/2 cup
Light Brown Sugar (packed)
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1/4 cup
Granulated Sugar (Demerara or Raw)
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1/2 cup
Buckwheat Four
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1/4 cup
Teff Flour
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1/4 cup
Tapioca Flour
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1/2 teaspoon
Vanilla Extract or (1 vanilla bean scraped)
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1/8 teaspoon
Sea Salt
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1-2 tablespoons
Flax Seed Meal
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1/4 cup
Water
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5 ounces
Semi Sweet Chocolate Chunks (Enjoy Life Brand)
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3/4 cup
Walnut Pieces
Directions
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Preheat the oven to 325F. In a small cup or glass, mix the flax seed meal with the water. Stir and set aside. It will turn into a thick sludge and be used as an egg substitute.
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In a large bowl combine the sugar, brown sugar, teff, buckwheat flour, tapioca flour, salt and coconut oil. The coconut oil should be solid. If yours has liquified, pop it into the fridge until it has solidified.
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With your hands mix the sugars, flour and oil together pressing the oil into the flour and sugar until the dough begins to clump together loosely. It will not yet form a proper dough but will feel more like a sable (sand).
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Add the vanilla extract and all of the flax seed meal "gel". Mix with a fork and then with your hands until the ingredients are fully combined. You should now have a dough that sticks together and holds.
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Finally add the chocolate chunks (the brand mentioned is dairy free, gluten free and soy free) and the walnuts. Mix them in by hand.
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Pop the dough into the fridge or the freezer for a few minutes. Its easier to handle when its cooler.
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Prepare your cookie sheets with parchment. Take the dough out of the fridge and make teaspoon size "balls". Press them out just to flatten them a tiny bit as these cookies do not spread.
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Place the cookies in the oven for 15-20 minutes (assuming that my oven and yours keep the temp they are set to). These cookies take a bit longer than average to bake but they are well worth the wait. Let them cool and then enjoy!
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