Healthy enough to have your cake and eat it too.
Preheat the oven to 350 degrees F.
Whisk together the dry ingredients:
1/2 cup buckwheat flour
1/2 cup potato starch
1/2 cup white rice flour
1/2 cup tapioca starch/flour
2 tablespoons arrowroot starch
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons corn-free baking powder
1/2 teaspoon baking soda
Blend these ingredients:
3/4 cup light olive oil
1 1/2 cup organic [1] light brown sugar
2 teaspoons vanilla extract
1/4 teaspoon butter flavor extract
2 tablespoons agave nectar
4 tablespoons hot water or your non-dairy milk of choice- more as needed
Add
the wet ingredients into the dry mix and stir till well combined. If
the dough is way too stiff, add one tablespoon of hot water at a time
to soften. I ended up using 6 tablespoons of water- but it is dry here
in the high desert.
The dough should be sturdy and glossy.
Add:
1 10-oz bag of soy-free dairy-free chocolate chips
Stir
to combine. If the dough is too soft or doesn't hold together (say, if
it's hot where you are and the dough is flabby) I might try chilling
the dough for an hour before baking the cookies.
To make Chocolate Chip Cookies:
Form
the dough into 18 medium- or 36 petite- balls, rolling the dough
between your palms. Place the dough balls onto a large baking sheet
(non-stick, or lined with parchment paper) with enough breathing room
to spread a couple of inches. Flatten the balls gently, slightly with
your fingers or the back of a spoon- but not too much, or the cookies
may spread into flat pancakes.
Bake in the center of a preheated
oven for 15 minutes or so, until the cookies puff, crack and are firm
to a light touch. Cool a minute or two before removing them with a thin
spatula to a wire cooling rack.
