Gluten-Free Chocolate Chip Cookies!
I found this recipe whilst flicking through a magazine and thought I'd share it with you guys as it's actually pretty healthy!
180g buckwheat flour
1 tsp. baking powder
1 tsp. vanilla powder
1/2 tsp. sea salt
125g unsalted butter
125ml rice malt syrup
100g chocolate chips
Preheat the oven to 160 C (gas mark 3). Line two baking trays with baking paper).
Combine the flour, baking powder, vanilla powder and salt in a large bowl.
In a separate bowl, beat the butter and rice malt syrup with a electric mixer until creamy. Add the egg and beat until combined.
Add the butter mixture to the dry ingredients and combine with a wooden spoon. Fold through the chocolate chips.
Roll tablespoons of the mixture into balls and place 4cm apart on the lined trays. Press down slightly.
Bake for 15-20 minutes until lightly golden. These cookies are delicious and almost cake like in texture. Transfer to a wire rack to cool. Enjoy the cookies warm out of the oven, or cold if you prefer. Store in an airtight container for up to 3 days.
Thank you so much for reading, I hope you enjoy this post and I will see you all very soon,
Recipe - Sarah Wilson's I quit sugar, Kids cookbook, found in YOU magazine from the Daily Mail.
Picture - www.dailymail.co.uk