Chocolate Chip Cookie Kit

Chocolate Chip Cookie Kit

12.95

 

Make delicious chocolate chip cookies at home you won’t believe are free from the 14 major allergens and also vegan! This kit includes everything you need, pre-measured to make a batch of 16 delicious chocolate chip cookies (or 24 mini cookies). No additional ingredients required.

Standard UK Shipping costs

1 - 3 kits = £2.80 Royal Mail 2nd Class

4+ kits = FREE

Best Baked Before End

31 JANUARY 2017 - once baked cookies can be frozen for 3 months or in fridge for 7 days.

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Includes
1 x sachet gluten free flour mix
1 x sachet organic raw cane sugar
1 x sachet organic coconut oil
1 x sachet organic apple puree

Size
541g (e)

Dietary Information
SUITABLE FOR VEGANS & VEGETARIANS
SUITABLE FOR COELIACS
NON-GMO
NUT FREE
DAIRY FREE
EGG FREE
SOYA FREE
GLUTEN FREE
 

Ingredients
Gluten Free Flour Blend* (Rice, Potato, Tapioca, Maize, Buckwheat), Raw Cane Sugar*, Coconut Oil*, Chocolate Chips* (14%) (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier;- Sunflower Lecithin), Apple Puree* (Apples, Organic Lemon Juice Concentrate), Flaxseed, Vanilla Powder*, Sodium Bicarbonate, Xanthan Gum, Sea Salt.

*Denotes Organic Ingredient

Preparation

Check out our How-To video or follow the steps below!

– Preheat your oven to 325°F  / 165°C / gas mark 3 to get started!

– Scoop out the coconut oil from the jar and put into a small saucepan on low heat and stir slowly until just melted (do not use the microwave!) Let cool until room temperature.

– In a medium bowl, mix together the melted oil, apple puree and raw cane sugar. Stir until the sugar becomes one with the oil and apple puree - it should a gel consistency.

Tip for success! Do not skip this step!  Make sure the coconut oil is melted and you mix with the sugar first. Otherwise they won’t bind properly.

– In another medium bowl, whisk the dry ingredients (or just give a good stir with a spoon). Add the dry ingredients to the oil mixture and stir until a grainy dough is formed.

– Spoon the dough evenly (use a tablespoon or scoop) onto baking sheets lined with greaseproof paper, spacing the portions 1 inch (3cm) apart. Gently press each dollop with the heel of your hand to help them spread before putting into the oven.

– Bake the cookies on the center rack for 10 minutes for chewy – 13 minutes for crispy. They are done when they are golden brown and the edges are hardened

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