Here is another tasty little gem I threw together tonight. I really enjoy experimenting with healthy alternative flours and this recipe includes buckwheat and millet, both nutritious and personal fav’s. Now let’s not fool ourselves here, these are cookies, complete with chocolate chips and a variety of nuts and seeds but I take pleasure knowing that I’ve packed as much health into them as possible. I used Spectrum Vegan Shortening for this cookie but you can also use coconut oil if that’s what you prefer just make sure your oil is cool or solid when you cut it in. I add all sorts of goodies: chia, flax and hemp seeds, ribbon coconut and chopped juice sweetened dried cranberries or blueberries; experiment yourself and enjoy!
Parchment paper lined baking sheet
1/2 cup Buckwheat Flour
1/2 cup Millet Flour
1 cup Sorghum Flour
1/2 cup Tapioca Starch
1 1/2 teaspoons Xanthan Gum
1 1/2 teaspoons Baking Soda
1 teaspoon Sea Salt
1 cup Spectrum Vegan Shortening or ¾ cup Coconut Oil
1 cups Organic Sucanat Sugar or other Organic Light Brown Sugar, packed
1/2 cup Honey or Agave Syrup
1 tablespoon Bourbon Vanilla
2 large Eggs or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
1/4 cup Almond, Rice, Soy or Coconut Milk, possibly more as needed
1 large handful Chocolate Chips or Chunks of your choice
3 tablespoons EACH of Hemp Seeds, Chia Seeds, Flax Seeds
1/2 cup chopped nuts, coconut, or chopped dried fruit, if desired
In a medium bowl whisk together the dry ingredients.
In a large bowl, beat the Spectrum shortening, sugar, honey and vanilla until smooth.
Add eggs or the frothy egg replacer mix and combine.
Add in the dry mix to the wet a bit at a while mixing until a dough forms. If you plan to use a lot of extra ingredients, like nuts and dried fruit you may need to add a tablespoon or two more milk.
Add in the chocolate chips, seeds, nuts and/or dried fruit and mix by hand.
Cover the bowl with plastic wrap and chill the dough for 30 minutes to an hour.
Oven to 350.
Spoon heaping tablespoon onto lined baking sheet and press just a little, do not flatten.
Bake for 15 to 20 minutes or until the cookies are firm to the touch. Remove to cooling rack.
This recipe makes two dozen medium-large cookies.