Allergy free crunchy choc chip cookies recipe

Ingredients

• 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

Method

• 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.