Quality Natural Ingredients
Lower carb flour blend (rice, tapioca, faba, lupin), no added sugar choc chunks (20%) (cocoa solids, polydextrose, erythritol, milk solids, inulin, soy lecithin, monkfruit, natural flavour, stevia leaf extract), erythritol (Non-GMO), vegetable fibre (corn), baking powder, natural flavours, xanthan gum, guar gum, salt.
To make 12 cookies, simple add:
60g of butter or olive oil spread, melted
2 Tbsp of water
4 Easy Steps
1. preheat a fan forced oven to 160C. Prepare a large flat baking tray with baking paper.
2. In a large bowl mix together melted butter, water and mix. Work the dough with the back of a spoon to ensure well combined.
3. Using a teaspoon, portion out the cookie dough on the baking tray. For larger, thinner cookies press down lightly, for thicker cookies leave as is.
4. Place tray in preheated oven and bake for 15-20 minutes until cookies are lightly golden brown. Let cookies cool on the tray. Cookies will be soft when removed from oven and will firm as they cool.
Storage - cookies can be stored in an airtight container in the fridge for 3 days, or frozen (-18C) for 1 month.