(adapted from Equal Exchange and King Arthur flour recipe)

These are a nice variety of basic chocolate chip cookies. Adding some Teff flour added a nutty taste that I liked. You could use buckwheat flour instead or just go with all purpose flour, your choice! They are crispy on the edges and chewy inside, which I love! If you want them chewier, take them out sooner. They will crisp up after they cool…yum!

• 2/3 c brown sugar
• 2/3 c beet sugar
• 1 c unsalted butter, lactose free
• ½ tsp salt
• 2 tsp vanilla extract
• ¼ tsp almond extract (optional)
• 1 tsp cider vinegar
• 1 tsp baking soda
• 1 egg
• 2 c flour, gluten free mix (part Teff, about 1/3 c)
• 2 cups Equal Exchange semi-sweet or 70% chocolate chips

1. Preheat oven to 375.
2. Line baking sheet with parchment paper.
3. In a large bowl, beat together butter and sugars, salt, vanilla, almond extract, vinegar, and baking soda until smooth.
4. Add the egg, and beat until smooth.
5. Add flour and chips and thoroughly combine.
6. Spoon or scoop 1 1/4” balls onto prepared baking sheets.
7. Bake 11-12 minutes.