Since the truffles didn't turn out as great as I had hoped, I decided to make chocolate chip cookies. Fortunately, they worked better then I could have imagined! I have no idea how well they would keep, because they're all gone. I used my version of Bette Hagman's Four Flour Bean mix, and I'm happy to say that it was a good choice! I'll post the recipe the way that I make it, and at the bottom mention some changes that I might make in the future.
Four Flour Bean Mix
2/3 part garfava flour
1/3 part sorghum flour
1 part arrowroot flour (Bette calls for corn starch)
1 part tapioca flour
Cookies
3/4c coconut oil
1 1/4c demerrara sugar
1tsp gf vanilla
1/4c egg sub. (I used 1/2Tbsp of my egg replacer mixed with 1/4c water)
2 1/4c FFB flour
1tsp baking soda
1tsp baking powder
1/2tsp salt
10 ounces chocolate chips (I used the Enjoy Life brand)
Preheat oven to 375 degrees.
Cream butter and sugar, then add vanilla and egg replacer. Mix well and add the dry ingredients. Add the chocolate chips, and stir to combine.
Drop by teaspoon onto parchment lined baking sheet. Bake until light brown; 8 minutes should do it, but all ovens are different!
Changes that I plan to try:
1) I could probably loose 1/4c of the oil and still have an amazing cookie.
2) I think I'll try using only 1c of sugar.
3) The chocolate chips that I used are quite small, and I think that I could still get a great taste if I used a smaller portion. Besides, they're great on their own...I could snack on the chips while I wait for the cookies....or I could be sensible and set them back in the cupboard until I'm ready to bake something else.....
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