Chocolate chip cookies that are gluten-free and fructose-free?! Whip up a batch of these moreish bites to have alongside your mid-morning cuppa.
Serves: 4 | Cooking time: 2 hours
1 teaspoon baking powder.
1 1/2 cup buckwheat flour.
1 teaspoon vanilla powder.
1/2 teaspoon sea salt.
125 g unsalted butter, softened.
1/2 cup rice malt syrup.
100 g 85% dark chocolate, coarsely chopped.
Preheat oven to 160°C/325°F/Gas Mark 3. Line two baking sheets with baking paper.
Step 2 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. Spoon tablespoonfuls 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.
Feel free to substitute the chocolate for cacao nibs