Gluten free chocolate chip cookies
|1 cup||coconut flour|
|2.5 ml||Robertson's baking powder|
|80 ml||milk — low-fat|
|80 ml||canola oil — or coconut oil|
|5 ml||vanilla — essence|
|60 ml||chocolate — semi sweet chips|
Preheat your oven to 180ºC.
Grease a baking tray with non-stick cooking spray.
Mix the coconut flour, salt, oatbran and baking powder together, keep aside.
Mix the eggs, milk, oil, sugar and vanilla together in a separate bowl.
Mix both dry and wet ingredients together and stir in the chocolate chips.
Make balls and place on your prepared baking sheet, flattening them slightly with the back of a fork.
Bake for 10 minutes until golden brown.
Reduce oven temperature to 100ºC and dry the cookies for a further 15 – 20 minutes.