¼ cup Spectrum vegetable shortening
¼ cup coconut oil (solid, not melted)
¾ cup smooth peanut butter
1/3 cup sucanat
1/3 cup coconut sugar
1 ½ tsp Ener-G egg replacer powder plus 2 tbsp warm water
2 tbsp soymilk (or other milk)
1 tsp vanilla extract
½ cup potato starch
¼ cup almond flour
3 tbsp teff
3 tbsp sorghum
3 tbsp millet
3 tbsp buckwheat flour (I prefer light)
¼ tsp xanthan gum
¼ tsp guar gum
1 tsp baking soda
½ tsp sea salt
1 tsp pectin
Evaporated cane sugar for rolling cookies
3 oz gluten free and dairy free chocolate chips
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In the bowl of a stand mixer, cream the shortening, coconut oil, and peanut butter. Add the sucanat and coconut sugar and mix until fluffy. Add the egg replacer mixture, milk, and vanilla extract and mix until combined.
In a separate bowl, whisk the potato starch, almond flour, teff, sorghum, millet, buckwheat, xanthan gum, guar gum, baking soda, sea salt, and pectin until thoroughly blended.
Add the flour mixture to wet ingredients in the stand mixer bowl. Blend at medium-high speed for up to 1 minute, until well combined. The mixture will appear considerably dry, but you will see that it will hold together when you roll it into balls.
Form the dough into balls – this works best if you squeeze a small amount of it in the palm of one hand, massaging it with the hand that is holding the dough, (eventually you can roll it between the palms of both hands) until you’ve formed it into a ball. Roll in sugar (I used evaporated cane sugar) and place on the cookie sheet about 1" apart. Bake 8 – 10 minutes, switching shelves and back-to-front halfway through.
While the cookies are baking, melt the chocolate chips in a double boiler. When the cookies are done, transfer them to a cooling rack. While the cookies are still hot, press the back of a spoon (I used a tiny spoon that I use for serving jam) into the top of each cookie, forming a little indentation. Use the same spoon to pour a little bit of the melted chocolate into the indentation. The chocolate will remain soft, but it will harden if you leave them for several hours before eating them (overnight is best). And if you put them under intensely bright lights in order to take pictures, work fast, otherwise the chocolate begins to melt!