Chocolate Chip and Brazil Nut Cookies (Wheat Free) recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
125 g (4 1/2 oz) generous 3/4 cup of Wellfoods (WF) flour
1/2 teaspoon of bicarbonate of soda (baking soda)
55 g (2 oz) 1/4 cup of soft brown sugar
55 g (2 oz) 1/4 cup of vanilla sugar (or add 1 teaspoon of vanilla extract to ordinary sugar)
70 g (2 1/2 oz) 1/3 cup of Dairy free margarine
1 large free-range egg
55 g (2 oz) 1/3 cup of chopped Brazil nuts
100 g (3 1/2 oz) of (DF/GF) dark chocolate, chopped into small pieces
3 greased baking sheets
1/2 teaspoon of bicarbonate of soda (baking soda)
55 g (2 oz) 1/4 cup of soft brown sugar
55 g (2 oz) 1/4 cup of vanilla sugar (or add 1 teaspoon of vanilla extract to ordinary sugar)
70 g (2 1/2 oz) 1/3 cup of Dairy free margarine
1 large free-range egg
55 g (2 oz) 1/3 cup of chopped Brazil nuts
100 g (3 1/2 oz) of (DF/GF) dark chocolate, chopped into small pieces
3 greased baking sheets
method
1. Preheat the oven to 180°C (350°F) gas 4
2. Combine the first 6 ingredients in a food processor and blend for a few seconds.
3. Mix in the nuts and chocolate.
4. Spoon small mounds of the mixture onto the greased baking sheets and keep them well spaced out.
5. Bake the cookies for 7 - 10 minutes until golden brown.
6. Leave for 2 minutes then lift them off and place them on a wire rack to cool.
2. Combine the first 6 ingredients in a food processor and blend for a few seconds.
3. Mix in the nuts and chocolate.
4. Spoon small mounds of the mixture onto the greased baking sheets and keep them well spaced out.
5. Bake the cookies for 7 - 10 minutes until golden brown.
6. Leave for 2 minutes then lift them off and place them on a wire rack to cool.
serving amount
makes 16 - 20
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