3/4 cups gluten free flour, Bobs Red Mill 3/4 cups buck wheat flour 2/3 cups coca powder 1/2 tsp baking soda 1/2 tsp salt 1 cup butter flavored baking crisco (i.e. 1 stick) 2/3 cups sugar 2/3 cups brown sugar 2 eggs 4 T rice milk or soy milk (dairy milk can be used) 1 T vanilla 1 bag semi sweet chocolate chips w/o milk


  1. Preheat oven to 350
  2. Combine flour, cocoa, baking soda, salt in a bowl
  3. In the kitchen aid, beat butter flavored crisco, sugar, egg, brown sugar until light and fluffy
  4. Beat in the rice milk and vanilla until blended.
  5. Beat in the flour mixture until just combined
  6. Stir in the chocolate chips
  7. Bake by teaspoonfuls on sheet 12 minutes
  8. Store on plates overnight until hard enough to put in cookie jar.