Gluten Free Chocolate Chip Cookies

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    These cookies are deliciously tasty and almost cake-like in texture. Enjoy warm out of the oven, or cold if you prefer. 
    Gluten Free Chocolate Chip Cookies

    Preparation time: 10
    Cooking time: 20 minutes
    Makes 12

    • 1 1/2 cups - 165g buckwheat flour
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla powder
    • 1/2 teaspoon sea salt
    • 125g unsalted butter, softened
    • 1/2  cup - 100g rice syrup (Rice malt syrup is the consistency of honey, tastes like a very mild golden syrup and is virtually fructose-free)
    • 1 egg
    • 100g 85% dark chocolate, coarsely chopped (you can add a pinch of stevia to counteract the dark chocolate for younger kids)
    How to make Gluten Free Chocolate Chip Cookies
    1. Preheat oven to 160°C. Line two baking sheets with baking paper.
    2. Combine flour, baking powder, vanilla powder and salt in a large bowl.
    3. In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined.
    4. Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate, (and stevia if included).
    5. Spoon tablespoons of the mixture into balls and place on the lined trays. Press down slightly.
    6. Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container.

    Find more clever ideas in the I Quit Sugar Kids Cookbook
    I Quit Sugar Kids eCookbook
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