INGREDIENTS
- 125g butter
- 3/4 cup sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla essence
- 1 cup each: gluten-free flour, Uncle Joe’s Pumpkin Seed Flour
- 1 1/2 teaspoons baking powder
- 1 cup chocolate chips
METHOD
Preheat the oven to 190°C. Line 1 or 2 baking trays with baking paper.
Cream the butter and sugar, until light. Beat in the egg and vanilla essence. Sift in the dry ingredients. Mix well then fold in the chocolate chips.
Spoon walnut-size pieces onto the prepared tray/s. Flatten with a fork dipped in gluten-free flour.
Bake for 15-20 minutes. Cool on a wire rack.
Makes about 30