SUGAR FREE! GLUTEN FREE! DAIRY FREE!
Did I say sugar free?
Its Easter Weekend so I have time to relax and do some baking. At the markets I saw some GF Cranberry and White Chocolate cookies and they looked divine but they weren't dairy free so I thought why not make them myself.
Every time I go to the supermarket I walk past the sugar free section and see the Sweet William sugar free chocolate (vegan) and one day it was on special so I thought I HAD to buy some.
These cookies were so fast and so easy!
Ingredients
(6 cookies)
Cookies
3/4 Cup Buckwheat flour
1 tsp Baking powder
4 pieces of Sweet William sugar free white chocolate
2 Tbsps Coconut oil
1 Tbsp Honey or Maple Syrup
1 Egg (substitute for more oil, dairy free butter or milk for vegan option)
1/4 - 1/2 cup Cranberries or Raisins
Icing
6 pieces Sweet William sugar free white chocolate
1 Tbsp Coconut oil
Directions
- Preheat the oven to 160 degrees celsius
- In a medium sized microwave safe bowl, melt the coconut oil, honey and chocolate in 30 second internals, stirring after each interval.
- Allow the mixture to cool (if using an egg) and whisk the mixture until fully incorporated.
- Slowly add the buckwheat flour and the baking powder into the wet ingredients.
- Finally fold in the fruit of choice.
- Line a baking tray with parchment paper and spoon the cookie dough onto the tray, either into 6 for larger cookies or about 10 for mini cookies.
- Place in the preheated oven for 10 minutes checking halfway through.
- When golden brown remove from the oven and place on a wire rack to cool.
- Once the cookies have cooled, in a microwave safe bowl melt together the ingredients for the icing and stir so the chocolate and oil is fully mixed together.
- Drizzle over the cookies.
ENJOY!
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