Tuesday, May 17, 2011

Buckwheat Chocolate Chip Cookies

1 cup Brown Rice Flour
1 cup Buckwheat Flour
¼ cup Tapioca Flour
1½ tsp Baking Powder
1 tsp Salt
1 cup Canola Oil
¾ cup granulated Sugar
¾ cup Brown Sugar (packed)
1 tsp Vanilla Extract
½ tsp Water
2 Eggs
12 oz package (2 cups) Semi-sweet Chocolate Chips
1 cup of Chopped Nuts

  1. Sift together (or stir very well) all the flours, baking powder, and salt: set aside.
  2. Combine the oil, sugars, vanilla and water and beat until creamy. Add the eggs into the creamed mixture; beat until well blended.
  3. Gradually add the dry ingredients, mixing well. Stir in semi-sweet chocolate chips and any optional chopped nuts.
  4. You can mix with an electric mixer or by hand. Dough will be thick. Roll between hands forming roughly 1-inch balls, or drop by spoonfuls, onto a greased cookie sheet.
  5. Bake at 375 degrees F for 10-12 minutes. May be done in 10 minutes or less depending on oven and type of cookie sheet. Cookies will be light brown on bottom and top. Loosen with spatula when warm out of the oven (cookies will be soft).
  6. Cookies become more hard and crunchy once they cool. Keep well in a covered container. Can also be frozen.

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