Saturday, March 23, 2013

Allergy free peach and coconut choc chip cookies recipe

  • 1 cup Orgran all purpose flour
  • 1 cup brown sugar
  • 1 cup rice flakes
  • 1 cup desiccated coconut
  • ½ cup dried peaches, diced
  • ½ cup sunflower seeds
  • 125g Nuttlex, melted, cooled
  • 2 tsps Orgran No Egg whisked with 120mls water until thick
  • 1 tsp vanilla essence
  • 30-40g Lindt 70% dark chocolate, broken into small bits

  • Preheat oven to 180°C.
  • Line two large baking trays with aluminium foil and spray the foil with olive oil.
  • Sift the flour and sugar into a large bowl.
  • Add the rice flakes, coconut, apricot and sunflower seeds and stir until well combined.
  • Make a well in the centre.
  • Whisk together the melted Nuttlex, No Egg and vanilla essence in a small bowl.
  • Add the Nuttlex mixture to the flour mixture and stir until well combined.
  • Use your hands to roll heaped tablespoons of the biscuit dough into balls.
  • Place the balls on the prepared trays, leaving room for expansion.
  • Press some chocolate bits into each ball of biscuit dough.
  • Flatten each biscuit slightly until round.
  • Bake in oven for 15 minutes or until golden brown.
  • Allow the biscuits to rest of the tray for a couple of minutes.
  • Transfer the biscuits to a wire rack and allow them to cool completely.

No comments:

Post a Comment