YIELD: 24 COOKIES
These cookies are a classic right up there next to Chocolate Chip and Peanut Butter. This version includes teff flour, which boasts a pretty impressive nutritional profile for such a tiny grain, being high in protein, iron, calcium, and potassium!
Directions
In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes.
In a large bowl, whisk together the cocoa powder, teff flour, sorghum flour, tapioca flour, potato starch, xanthan gum, baking powder, salt, and sugar.
While stirring constantly, or set on medium speed of an electric mixer, add in the prepared flaxseed meal and shortening until a crumbly dough forms.
Mix well to blend.
Add in the nondairy milk while continuing to stir and keep mixing until the dough clumps together easily.
Wrap dough in parchment or foil and chill in refrigerator for 2 hours.
Once chilled, roll into small balls about 1½ inches wide and flatten slightly to resemble small pucks.
Preheat oven to 350°F.
Dip the tops only in confectioner’s sugar and place onto an ungreased cookie sheet.
Bake for 12 minutes, or until spread out and crackled.
The centers will still be gooey while warm.
Allow cooling completely before enjoying.
Store in airtight container for up to 1 week.
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Ingredients
3 tablespoons flaxseed meal
6 tablespoons water
1 cup cocoa powder
½ cup teff flour
¾ cup sorghum flour
¼ cup tapioca flour
½ cup potato starch
1 teaspoon xanthan gum
2 teaspoons baking powder
½ teaspoon salt 2 cups sugar
½ cup melted non hydrogenated shortening
¼ cup non dairy milk
½ cup confectioners sugar
