Apricot & Nut and Choc Chunk Cookies

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Is it just me or is there a great deal of delight to be hand in deliberately NOT making our homebaked cookies too round, too much the same, too perfect? I love it when they all come out of the oven different shapes and sizes, allowing me to pick small ones when I want only a little and nice big juicy ones when I want something more substantial. It makes life more interesting having choices! Enjoy these gluten free, vegan, sugar free treats – great for all the family!

Apricot and Nut Cookies

1/2 cup dried apricots (soaked in hot water)

1/2 cup cashews

1/4 cup walnuts

1/2 cup dried coconut

2 tbslpns vegetable oil

1 cup rice flour

1/2 cup tapioca flour

1/2 cup buckwheat flour

2 tblspns gluten free baking powder

2 tblspns mixed spice

enough water to form a smooth batter

Mix all ingredients together. Spoon single tablespoons of batter onto a tray covered with baking paper, spread evenly. Bake at 180 degrees Celsius (160 for fan forced ovens) for 15 to 20 mins. Allow to cool completely before moving off the baking tray. Makes 12 to 18 cookies.

Choc chunk cookies

1 cup millet flour

1/2 cup tapioca flour

1/2 cup rice flour

2 tablspns vegetable oil

1/4 cup dark choc chips or buttons

1/4 cup white choc chips or buttons

1/2 cup mixed nuts (hazelnuts, macadamias and walnuts are particularly good!)

2 tblspns gluten free baking powder

enough water to form a smooth batter

Prepare and bake as above.

Put the kettle on for a nice cup of tea to enjoy with your fresh baked cookies! πŸ™‚

About karen2202

I am writing my PhD on children's yoga and it's place within mainstream education. I am also a yoga teacher in Sydney, Australia.

Posted on April 28, 2012, in Beautiful Food, Cooking and tagged , , , , , , . Bookmark the permalink. Comments Off on Apricot & Nut and Choc Chunk Cookies.

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