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 Chocolate Chip Cookies
- Preheat oven to 160°C. Line two baking sheets with baking paper.
- Combine flour, baking powder, vanilla powder and salt in a large bowl.
- In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined.
- Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate, (and stevia if included).
- Spoon tablespoons of the mixture into balls and place on the lined trays. Press down slightly.
- Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container.