1/4cupfavorite vegan margarinebutter, or palm shortening
6tablespoonspalm sugaror other granulated brown sugar
1/2teaspoon-3/4 teaspoon Nu Naturals Liquid Stevia or Vanilla SteviaOR 4 tablespoons NuNaturals Baking Blend Stevia -NuNaturals is not corn free in blend forms, they also use oat fiber in some blends from oats that are not certified gluten free. You could use 4 tablespoons more palm sugar too.
2tablespoonschia mealflax meal and chia meal are normally mostly interchangeable, I tried the recipe with flax and it totally missed the mark texture wise (and they were crumbly. If you use it, I would suggest gelling it with the wet ingredients before adding the dry, and increasing to 3 tablespoons).
3tablespoonsfavorite milkI use SO Delicious unsweetened coconut milk
1teaspoonguar gum or xanthum gumomit if using the baking blend, it already has gum in it!
1/2teaspoonsalt
1/2teaspoonbaking soda
1cupfavorite chocolate chunksI tried my homemade stevia sweetened chocolate in a few cookies, and it melts a lot more than regular chocolate chips, but is still very tasty! I will post on that when I perfect it
Instructions
Preheat oven to 350 degrees.
In a mixing bowl, beat the coconut oil, butter, and sugars until creamy.
Add in the remaining wet ingredients and beat until creamy.
Mix your dry ingredients together and mix well with the wet.
Add in your chocolate chips.
Drop batter onto a cookie sheet, a generous tablespoon or so, about 3" apart. Bake in a preheated oven for about 8 minutes, or when turning just golden around the edges (because of the teff flour, you have look carefully as they are a darker cookie). Do not overbake! Let set for a minute or two on the cookie sheet then remove to a cooling rack.