Buckwheat & Almond Carob Chocolate Chip Cookies

Buckwheat & Almond Carob Chocolate Chip Cookies 

Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast and Sugar Free

Ingredient

6oz Organic Buckwheat Flour (Gluten Free)

5oz Ground Almonds 

2oz Arrowroot Starch

1/2 Tsp Baking Powder

7oz Vegan Pure Spread

5oz Coconut Sugar 

2 Tsp Vanilla Paste 

1 Tbls Orgran Egg Replacer 

120ml Hot Water

5oz Carob Chocolate Chips (No Soya) 

Pre-heat your oven to Gas Mark 4.


Place all of the ingredients into a bowl and combine until smooth.

Line a baking tray with grease-proof paper.

Divide the cookie mixture into equal portions with room for the cookies to spread.

Stick the cookies into the oven for 10 minutes then turn your tray to prevent the cookies from burning for a further 5 minutes.

If your cookies are a little soft underneath, gently turn them over and put them back into the oven for 5-7 minutes.

Next put all of your cookies on a cooling rack.

Your cookies will harden and be crunchy on the outside and slightly soft on the inside.

Enjoy with a lovely warm vegan milk or coconut carob hot chocolate.

YUM!!!

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