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Chocolate Puff

What could be better than a light, puffy chocolate cookie? These cookies are made with no milk, or eggs, or butter, or wheat flour, and yet they taste great. They are great for lunch boxes and to take on a picnic.

Chocolate Puff Cookies

Wet Ingredients:
½ cup sunflower (or walnut) oil
1 cup organic cane sugar
3/8 cup of Flax Mix* (or 3 egg whites)
2 teaspoons vanilla

Dry Ingredients: (Mix Separately)
8 tablespoons cocoa powder
1 cup sorghum flour
½ cup brown rice or hazelnut flour
½ cup amaranth flour
2 tablespoons arrowroot
2 teaspoons baking powder
½ teaspoon salt

Cashew Milk
1/3 cup cashew milk (Blend for 4 minutes: 5 raw cashews and 1/3 cup water).

Add cashew milk intermittently with Dry Ingredients.

Combine wet ingredients.  Emulsify in mixer.  Add dry ingredients, alternating with cashew milk.  Place bowl on icepack and let dough sit for one to two hours.  Form balls and dip tops in organic cane sugar.  Place on oiled cookie sheet.  Bake 350 degrees for 14 minutes. 

*Flax Mix (use instead of egg whites)
1/3 cup water
1 tablespoon flax seeds
Blend in blender for 3-4 minutes.
Note: If you prefer, egg whites may be used instead of Flax Mix.  Use three in this recipe.  Using egg whites yields a puffier, larger cookie. I like using powdered egg whites. That way you don't waste yolks, and they keep a long time. Just follow the directions on the package to reconstitute. I've found adding a drop of oil helps them to reconstitute quicker.