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Chocolate Chip Cookies

The cookies in taste are very close to Tate’s  Chocolate Chip Cookies, Southampton , New York.

Chocolate Chip Cookies

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PREP TIME

30 MINS

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PREP TIME

18 MINS

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SERVICE

4

COOKIE MIX

1 PACKET

EGGS OR
EGGS REPLACER*

UNSALTED
BUTTER

CHOCOLATE
CHIPS

100 GMS

VANILLA
EXTRACT

1 1/2 TEASPOON

1

100 GMS

Cookies:

  • PREHEAT oven to 170 C and prepare two cookie sheets.

  • MELT the butter in a pan with vanilla extract till it becomes light gold in color. Allow this to cool completely.

  • WHISK egg or egg replacer into the butter mixture in a
    freestanding mixer/handheld beater till light and fluffy.

  • STIR the cookie mix till the mixture firms up slightly. Add
    chocolate chips and stir.

  • LET the dough rest for an hour in a fridge.

  • ROLL the cookies and bake for 18 minutes rotating the tray once
    at 10 minutes.

  • COOL on a wire rack and store in an air- tight container.

Variations of Cookies:

  • Oatmeal Raisin Cookie​

2 heaped teaspoons of gluten free oats.

1 tablespoon of Raisins.

  • Double Chocolate Cookie

2 heaped teaspoons of cocoa powder.
1 heaped teaspoon chocolate, chopped.

  • Peanut Butter Cookie

Reduce butter by 1 tablespoon and add 1 tablespoon.
of peanut butter 1 tablespoon peanuts, chopped.

OPTIONS: TO MAKE EGG RE-PLACER* FOR 1 EGG:

Mix 1 tbsp chia seeds/flax seed powder with 3 tbsp of water and let
sit for 15 min or 40 ml coconut milk.

SAVE FOR ANOTHER DAY:

Our mixes don’t contain any preservatives, so once made store
your treats in the fridge or freezer.

INGREDIENTS:

Blend of (Brown Rice, Buckwheat/Kuttu, Potato Starch, Xanthum Gum ) Baking Soda, Salt.

NUTRITIONAL FACTS

Parameter

Per 100g

Trans fat

0g

Energy

0 kcal

Gluten

0g

Protein

0g

Carbohydrate

0g

Total fat

0g

Dietary Fibre

0g

Saturated Fat

0g