Dairy Free

Gluten & Grain Free

Low Disaccharide

Makes: 12 cookies

Prep time: 10 mins

Cooking time: 12-14 mins

Ingredients

  • 100g coconut oil (solid)
  • 1/2 cup brown natvia
  • 2 egg yolks
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • Lg pinch pink rock salt
  • 150g almond flour
  • 13 g lupin flour
  • 1/2 cup vegan, sugar free choc chips

Method

    • Preheat oven to 180ºC
    • Combine both flours in a bowl and mix well.
    • Beat solid coconut oil and natvia in mixer until creamy.
    • Add eggs, baking powder, baking soda, vanilla and salt and mix until smooth.
    • Add flour mixture, and mix until it becomes a sticky dough, then stir in choc chips.
    • Line an oven tray with baking paper and roll dough into walnut size balls.
    • Place on tray, 4-5cm apart, do not flatten. (Should be about 12 biscuits)
    • Bake for about 12 minutes, noting that they harden up once cooled.
    • Leave to cool on the tray, as they are very soft and moist while hot.

    NOTE:  LUPIN FLOUR HAS A PROTEIN THAT CAN CAUSE AN ALLERGIC REACTION TO SOMEONE WITH A PEANUT ALLERGY.

Notes


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