SERVICE

4

Cookies:

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

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

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

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

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

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

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

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Variations of Cookies:

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• Oatmeal Raisin Cookie​

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2 heaped teaspoons of gluten free oats.

1 tablespoon of Raisins.

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• Double Chocolate Cookie

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

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• Peanut Butter Cookie

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

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

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

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SAVE FOR ANOTHER DAY:

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

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