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.