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

Preparation time: 10
Cooking time: 20 minutes
Makes 12

Ingredients

• 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 Choc-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.