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Categories:Viewed: 65 - Published at: 8 years ago
Ingredients
- 350 grams Vickys Gluten-Free All-Purpose Flour Mix 2
- 1 tsp baking soda/bicarb of soda
- 1 1/2 tsp xanthan gum
- 1 tsp salt
- 250 ml agave nectar
- 6 tbsp applesauce
- 225 ml olive or coconut oil
- 1 tsp vanilla extract
- 150 grams chocolate chips - I use Moo Free brand
Method
- Preheat the oven to gas 3 / 170C / 325F and line baking sheets with parchment paper
- Combine the flour, baking soda, xanthan gum and salt in a bowl
- In a larger bowl beat together the cane juice, applesauce, oil and vanilla until smooth.
- Add the flour & chocolate chips and combine.
- The dough should be like a stiff cake mix more than a dough
- Drop tablespoons of the mix onto the baking sheets and flatten with the back of a wet spoon (these don't spread out a lot).
- I do them in batches of 18
- Bake for 15 minutes then turn the trays around and bake a further 10 minutes or until just golden brown and soft but crisp around the edges.
- Let them stand on the tray for 10 minutes then place them on a wire rack to cool completely.
- Store in air-tight container
