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