gluten-free, sugar-free, soy-free.
ingredients:
2 C. gluten-free plain flour mix
1/2 C muesli
1/2 C. chunky almond meal (or very finely chopped almonds)
1 C. dark choc chips
1/4 C. shredded coconut
3/4 t. salt
1/2 t. baking soda
1/2 C. oil (peanut, sunflower, vegetable, etc.)
1/2 C. (dark) agave nectar
1/4 C. water
3 t. vanilla extract
directions:
Preheat oven to 180°C/350°F. Line 2 baking sheets with greaseproof/parchment paper.
Combine dry ingredients in a large bowl, stirring together with a wire whisk.
Make a well in the dry ingredients, add all wet ingredients, and stir together.
Take roughly 1 tablespoon blobs of mix, roll into a ball and flatten into cookie shape on the paper. Smooth edges on the cookies to prevent crumbling
Bake on the centre shelf of your oven for 15-20 minutes. Cool on a wire rack.
Store in an airtight container in the fridge (or they freeze ok, too).
2 C. gluten-free plain flour mix
1/2 C muesli
1/2 C. chunky almond meal (or very finely chopped almonds)
1 C. dark choc chips
1/4 C. shredded coconut
3/4 t. salt
1/2 t. baking soda
1/2 C. oil (peanut, sunflower, vegetable, etc.)
1/2 C. (dark) agave nectar
1/4 C. water
3 t. vanilla extract
directions:
Preheat oven to 180°C/350°F. Line 2 baking sheets with greaseproof/parchment paper.
Combine dry ingredients in a large bowl, stirring together with a wire whisk.
Make a well in the dry ingredients, add all wet ingredients, and stir together.
Take roughly 1 tablespoon blobs of mix, roll into a ball and flatten into cookie shape on the paper. Smooth edges on the cookies to prevent crumbling
Bake on the centre shelf of your oven for 15-20 minutes. Cool on a wire rack.
Store in an airtight container in the fridge (or they freeze ok, too).
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