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128 grams (4 1/2 ounces or about 1 scant cup) millet ﬂour 60 grams (2 ounces or scant 1/2 cup) brown rice ﬂour 120 grams (4.2 ounces or scant 1 cup) cornstarch 1/2 tsp. salt (omit or reduce to 1/4 tsp. if using Earth Balance) 2 tsp. baking soda 2 large or medium eggs 55 grams unsalted butter at room temperature or Earth Balance 2 tbsp. (30 ml) extra virgin olive oil 3 to 4 tbsp. (40 to 50 ml) honey 3 tsp. vanilla extract 1/2 to 3/4 cup dairy-free semisweet chocolate chips (use a brand such as Enjoy Life) Optional: Replace half the chocolate chips with chopped, good quality white chocolate (make sure it has cocoa butter in the ingredients, which gives it that chocolaty taste; I use Green and Black’s)
Preheat oven to 350°F and line a cookie sheet with parchment paper. Mix the ﬂours with the salt and baking soda in a small or medium bowl. Separately, cream the butter and olive oil together and add the honey. Crack in the eggs, mixing well, and add vanilla. Gradually add the ﬂour blend to the wet ingredients, stirring with a rubber spatula, until a pliable, stiﬀ ball of dough forms. Mix in the chocolate chips into the dough until completely mixed and there aren’t any loose chips clattering in the bottom of the bowl. Cut the ball of dough in half with the spatula. Shape one half with your hands on a piece of wax paper and roll into a log shape with your hands. Wrap the log carefully in plastic wrap, chilling for 15 to 20 minutes or until ﬁrm. Repeat with the other half of dough. Unwrap the dough and slice into cookies. Place cookies on prepared sheet and bake for 9 minutes. Remove from oven and cool. Enjoy! Cookie dough can be frozen for up to 2 weeks to possibly 1 month. Thaw the frozen dough for about 5 to 10 minutes so that it’s easier to cut.
Recipe printed from zscupoftea.com http://zscupoftea.com/2011/03/04/slice-n-bake-chocolate-chip-shortbread-cookiesgfcf/