Gluten Free Choc Chip Cookies with Tonantzin Chocolate Chips

SARAH WILSON'S "I QUIT SUGAR" GLUTEN FREE COOKIES WITH TONANTZIN CHOC CHIPS

Ingredients:

1 1/2 cups buckwheat flour

or

1 cup buckwheat flour and 1/2 cup almond or hazelnut meal

1 teaspoon baking powder

1 teaspoon vanilla extra(optional)

1/2 teaspoon salt

125 gms melted butter

1/4 cup rice malt syrup or maple syrup

1 egg

100gms choc chips

(I also add approximately a teaspoon each of chia, cacao nibs)

Method:

- Mix dry ingredients, then add wet ingredients

- Stir, form into small balls

- Press down lightly

Bake:

- Bake for 15 to 20 mins in an oven at 160 degrees Celsius