Sunday, May 5, 2013

Allergy free crunchy choc chip cookies recipe

  • 1 cup Orgran all purpose flour
  • 1 cup Orgran self-raising flour
  • 1 cup caster sugar
  • 1 cup broken bits of Lindt 70% dark chocolate
  • ½ tsp vanilla essence
  • 125g Nuttlex, melted
  • 1 tsp Orgran No Egg whisked with 60mls water until thick

  • Preheat oven to 180°C.
  • Line 2 large baking trays with olive oil sprayed aluminium foil.
  • Sift the flours into a medium bowl.
  • Add the sugar and chocolate and stir well to combine.
  • Pour the Nuttlex, vanilla essence and No Egg mixture into the flour mixture and stir until combined.
  • Roll tablespoonsful of cookie mixture into balls and place 4cm apart on the lined trays.
  • Press the balls down to desired thickness with a spatula.
  • Bake in a preheated oven, swapping the trays halfway through cooking, for 18-20 minutes or until the cookies are light golden.
  • Remove the trays from the oven.
  • Let the cookies cool completely on the trays.

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