Allergy free choc chip cookies (Pacman style) recipe

Ingredients

• 125g Nuttlex
• 1/4 teaspoon salt with the butter
• 1/2 cup caster sugar
• 1/2 brown sugar
• 1/2 teaspoon vanilla extract
• 1 tsp Orgran No Egg whisked with 60ml water
• 2/3 cup Orgran self-raising flour
• 1 cup Orgran all purpose plain flour
• 100g finely chopped 70% Lindt chocolate (or a chocolate that doesn’t include soy or milk)

Method

• Preheat oven to 180C or 160C fan-forced.
• Line one to three large baking trays with non-stick baking paper.
• In a large bowl beat the Nuttlex, salt, caster sugar, brown sugar and vanilla together until pale and creamy.
• Add the Orgran No Egg mixture and beat until well combined.
• Stir the Orgran all purpose plain flour and Orgran self-raising flour together in a small bowl.
• Add the flour and chocolate chips to the Nuttlex mixture and stir until well combined.
• Form heaped teaspoons of dough into balls and place balls about 6cm apart on a baking tray.
• Bake for about 13-15 minutes or until cookies are lightly golden but still very soft.
• Leave cookies to cool on the tray for about three minutes and then transfer them to a wire rack to cool completely.