Ingredients
- 1 teaspoon baking powder.
- 1 1/2 cup buckwheat flour.
- 1 teaspoon vanilla powder.
- 1/2 teaspoon sea salt.
- 125 g unsalted butter, softened.
- 1/2 cup rice malt syrup.
- 1 egg.
- 100 g 85% dark chocolate, coarsely chopped.
Directions
- 1. Preheat oven to 160°C/325°F/Gas Mark 3. Line two baking sheets with baking paper.
2. Combine flour, baking powder, vanilla powder and salt in a large bowl. In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined.
3. Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.
4. Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container.
Note
- Feel free to substitute the chocolate for cacao nibs
We advise eating sweet foods like this one as occasional treats only.
Chocolate chip cookies that are gluten-free and fructose-free?! Whip up a batch of these moreish bites to have alongside your mid-morning cuppa.
Ingredients
- 1 teaspoon baking powder.
- 1 1/2 cup buckwheat flour.
- 1 teaspoon vanilla powder.
- 1/2 teaspoon sea salt.
- 125 g unsalted butter, softened.
- 1/2 cup rice malt syrup.
- 1 egg.
- 100 g 85% dark chocolate, coarsely chopped.
Directions
- 1. Preheat oven to 160°C/325°F/Gas Mark 3. Line two baking sheets with baking paper.
2. Combine flour, baking powder, vanilla powder and salt in a large bowl. In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined.
3. Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.
4. Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container.
Note
- Feel free to substitute the chocolate for cacao nibs
We advise eating sweet foods like this one as occasional treats only.