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.