Espresso Cookies - Gluten & Dairy Free
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 22 Medium Cookies
 
Ingredients
  • 1 cup buckwheat flour
  • ½ cup millet flour
  • ½ cup tapioca flour
  • ½ cup corn starch
  • 1 tablespoon sourgum flour
  • 1½ teaspoons baking soda
  • 2 teaspoons xanthan gum
  • 1 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1 pinch of nutmeg
  • ½ cup Shortening (soy & Dairy free)
  • ½ cup honey
  • 1 Egg (Ener-G Egg Replacer)
  • ¼ cup espresso- double strength, sweetened
  • 1 tablespoon vanilla extract
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Line or oil a baking sheet.
  3. Mix together dry ingredients.
  4. Mix together wet ingredients.
  5. Add the wet ingredients into dry ingredients.
  6. Mix well.
  7. Scoop the dough and form into balls slightly smaller than golf balls. (do not press)
  8. Bake on the center rack of oven for 15 to 18 minutes.
Notes
The longer you bake the cookies, the crisper they will be on the outside. If you like a cakey cookie- check them at 15 minutes. They need to be pretty firm to a light touch. They will crisp up a bit more as they cool.
Nutrition Information
Serving size: 1 Cookie
Recipe by Allergy Free Cooking at https://allergyfreecooking.net/espresso-cookies-gluten-dairy-free/