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.

Cookie Mix

₹299.00Price
  • Blend of (Brown Rice, Buckwheat/Kuttu, Potato Starch, Xanthum Gum )
    Baking Soda, Salt.

For query/feedback, please call

Customer care: +919599009054

Email us at: support@bakingfrommyheart.com

Our Hotels Partners

Manufactured in a 100% Gluten Free Facility

23317009000075

A PROPERIETARY FOOD

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