YIELD: 36 COOKIES
Espresso and chocolate meet for a dark and delightful cookie that is easy to roll out and even easier to indulge in! These cookies freeze well both as a dough or prebaked. Simply thaw at room temperature for 30 minutes before baking or enjoying.
Directions
Preheat oven to 375 °F.
In a small bowl, mix the flaxseed meal with the water and allow resting until gelled, for about 5 minutes.
In a large mixing bowl, cream together the shortening and sugar along with the prepared flaxseed meal.
Mix until smooth.
In a separate bowl, whisk together the baking soda, salt, xanthan gum, brown rice flour, cocoa powder, teff flour, tapioca flour, and instant espresso powder.
Bring together the shortening mixture and flour mixture until a crumbly dough forms and, while still mixing, add in the 1 tablespoon nondairy milk until the dough comes together.
Form into two even disks and roll out in between two sheets of parchment paper until ¼ inch thick.
Cut out using a cookie cutter and transfer to an ungreased cookie sheet using a flat metal spatula.
Bake for 9 minutes.
Remove from the oven and sprinkle chocolate chips over the hot cookies.
Let sit for 1 minute and then spread chocolate thinly over the tops of the cookies.
Let cool completely before serving.
Store in an airtight container for up to 1 week.
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Ingredients
2 tablespoons flaxseed meal
¼ cup water
⅔ cup non hydrogenated shortening
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1¼ cups brown rice flour
⅓ cup cocoa powder
½ cup teff flour
½ cup tapioca flour
2 teaspoons instant espresso powder
1 tablespoon non dairy milk
⅓ cup non dairy chocolate chips
