Buckwheat-Coconut Cookies (or mock oatmeal cookies)

1 cup brown rice flour
6 tablespoons quinoa flour
1 cup + 2 tablespoons cornstarch
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) Earth Balance shortening
½ teaspoon pure vanilla extract
1 cup raw demerarra sugar
¼ cup maple sugar
2 eggs
1 cup buckwheat flakes
1 cup unsweetened, shredded coconut

Combine the flours, cornstarch, xanthan gum, baking powder, baking soda, salt and cinnamon, and mix well. Set aside. In a large bowl, cream the shortening. Add the vanilla, demerarra and maple sugars, and mix well. Beat in the eggs. On low speed, add the flour mixture, and mix until combined. Stir in the buckwheat and coconut. Line cookie sheets with non-stick aluminum foil, and drop by teaspoonfuls onto the cookie sheets; flatten slightly. Bake in a pre-heated 350 degree oven approximately 15 minutes. They should be a mild golden-brown color, crisp on the outside, but soft and chewy on the inside; don´t overbake. (Makes about 50 cookies.)

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