These cookies take me right back to my childhood. My dad would make a batch of these + they would be devoured in an afternoon by my brother + I. Well, ok. Mum + Dad had a few too.
I have made my own version that are refined sugar free (apart from the dark chocolate chips) + gluten free.
Their texture is a little more softer, more like a shortbread consistency + they are totally addictive! A lovely sweet treat to go with your afternoon cuppa.
These days, I can have two cookies + be done.
125g unsalted organic butter *melted
4 tbsp organic brown rice malt syrup
1 free range egg *beaten
1 tsp organic vanilla bean paste
1 + 1/2 cups gluten free plain flour
1 tsp cornflour
1/2 tsp gluten free baking powder
1 drop doTERRA cinnamon oil
100g dark chocolate chips *or 100g dark chocolate broken into small pieces
Preheat the oven to 180c.
Line two flat baking trays + set aside.
Combine the wet ingredients in a mixing bowl (including the vanilla bean paste).
Combine the dry ingredients in another mixing bowl.
Add the dry ingredients to the wet ingredients + mix well.
Place the cookie mixture in the fridge for 15-20mins.
Using a teaspoon, make heaped balls and place apart on the baking trays. Use a fork and press each cookie down once.
Bake for 12 mins or until lightly golden.
Allow to completely cool on a rack.
Store in an airtight container.