| Prep Time | 5 mins |
| Cook Time | 8 mins |
| Servings |
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Ingredients
- 1 cup gluten free plain flour 120g
- 1 tsp baking powder 2.5g
- 1/2 cup cocoa powder 50g
- 3/4 cup coconut sugar 150g
- salt 2.5g
- 2/3 cup salted butter, melted 166.6g
- 1 tbsp vanilla essence 20ml
- 1/2 cup dark chocolate chips 60g
- 1 egg whisked 50g
Ingredients
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Instructions
- Preheat oven to 180C and line a baking tray with baking paper
- In a large mixing bowl combine all ingredients, mix until well combined
- Scoop generous teaspoon-sized balls, roll and place onto prepared tray, lightly press but not flatten each biscuit. Ensure you leave space between each cookie.
- Bake in the oven for 8-10 minutes or until the edges start to crisp
- Remove from the tray and place biscuits on a wire rack to cool
- Allow cookies to fully cool before serving
- Leftovers can be stored in an airtight container in the fridge for 4-5 days
Recipe Notes
This recipe makes 25 cookies, 1 cookie is 1 serve.
89 calories per serve.