Buckwheat & Almond Carob Chocolate Chip Cookies
Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast and Sugar Free
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.
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