Allergy free peach and coconut choc chip cookies recipe

Ingredients

• 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

Method

• 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.