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From Our Kitchen

Buckwheat Chocolate Chip Cookies

Yield:  20 large cookies

Dry
1  cup buckwheat flour
1  cup sorghum flour
½  cup tapioca starch
1 ½  teaspoon xanthan gum
1 ½  teaspoon baking soda
1   teaspoon salt

Wet
¾  cup shortening
1 ½  cups brown sugar, packed
1  tablespoon vanilla extract
1  tablespoon honey
2  large eggs
3  tablespoons whole milk

10 ounces semisweet chocolate chips

Whisk together the dry ingredients in a bowl.

With a mixer in another bowl, cream together the butter, brown sugar and vanilla extract.  Add the eggs and honey.

Add the dry ingredients to the wet, then stir in the milk and chocolate chips.

Scoop out 20 cookies and placed on lined cookie sheets, pressing down slightly on the top of the dough.  Bake at 350°F for 12-15 minutes or until done.