These cookies are made with the divine combination of almond flour and coconut flour, with some buckwheat flour and potato starch to lighten things up. The buckwheat flour has an interesting spicy flavor, similar to cinnamon, but not quite. I noticed that the day after the cookies were baked I could no longer taste the buckwheat. It must have mellowed into the other flavors. You cannot really identify any one of the flour flavors. They combine into a delicious cookie with a soft texture identical to grain-flour cookies.
- 3/4 cup almond flour
- 1/2 cup buckwheat flour
- 1/4 cup coconut flour
- 3/4 cup potato starch
- 2 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp cream of tarter
- 1/2 tsp salt
- 1 cup shortening (Spectrum butter-flavored)
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs (or egg replacer for 2 eggs)
- 1 tbsp almond milk (or other dairy-free milk)
- 2 tsp vanilla extract (gluten-free)
- 2 cups chocolate chips (dairy-free)
- 1 cup walnuts, coarsely chopped
reheat oven to 350º.
Line cookie sheets with parchment paper.
- Sift together dry ingredients, set aside.
- Combine shortening and sugar in a large bowl, and beat with a mixer on medium-high speed. Add eggs, one at a time, mixing until creamy. Stir in milk and vanilla.
- Reduce speed to low and gradually add dry ingredients. You may have to stir the last bit of dry in by hand because the dough will be stiff. Stir in chocolate chips and walnuts. Cover bowl with plastic wrap and chill dough in the refrigerator for at least one hour.
- Scoop up 2-inch dollops of dough (no need to be precise), and drop 2 inches apart on the baking sheet. Flatten slightly with the palm of your hand. Bake 10 to 12 minutes. Cool on a wire rack.