Yield: 18-20 cookies
7 tbsp Earth Balance ( I used organic butter) + 1 tbsp extra virgin olive oil
1/2 cup packed brown sugar (I used organic light brown)
1/4 cup organic cane sugar
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)( or use an egg if flax sensitivity)
1 tsp vanilla extract (use gluten free)
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup gluten-free teff
½ cup Coconut flour
1 cup Bob’s Red Mill Almond Flour (add 2 tbsp Bob’s Red Mill Almond Flour if you want a thicker cookie)
1/4 tsp cinnamon
1/2 cup 90-99% Cocao bar and cut into small pieces
1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
2. With an electric mixer or in a stand mixer, beat the Earth Balance and oil until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the flax egg and vanilla extract.
3. Beat in the remaining ingredients and fold in the chocolate chips.
4. With wet fingers, shape balls of dough and place on the baking sheet. The dough will be very sticky but don’t worry! No need to flatten the balls down! Bake for about 10-11
minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.
By the way, I also called Earth Balance and they told me that all of their products are