Ingredients
4
tbsp organic butter, softened (unsalted)
1/2
cup organic, unrefined, unheated coconut oil, melted
3/4
cup organic naturally milled granulated sugar
3/4
cup packed organic light brown sugar
4
organic, free-range jumbo-size eggs
1
tbsp organic, unfiltered apple cider vinegar
1/2
tsp organic, aluminum-free baking powder
1
cup organic buckwheat flour (4 oz by weight)
1
cup organic coconut flour (4 oz by weight)
2-2.5
cups semi-sweet, organic dark chocolate chips
1/2
cup toasted pecans (optional)
Directions
1.
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2.
In a mixing bowl, beat together butter, oil and both sugars. Stir in vanilla, eggs and vinegar, followed by salt, baking powder and baking soda. Add both flours and stir until incorporated. Stir in chips. Drop by rounded tablespoonfuls onto cookie sheets. Bake 20-30 minutes. Cool on cookie sheets for 2 minutes, then transfer to a rack to cool.
3.
Note: If you cook two trays at a time, switch racks halfway through. (The bottom rack is always hotter.) Don't be afraid if the bottom part of the cookie is burnt. For some reason, the burnt part doesn't make the cookie taste burnt.
4.
The extra 4 eggs in the recipe are for the coconut flour since on its own it lacks the sticky, gluten-like properties found in whole wheat flours. The egg is the gluten for the coconut flour.
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