These easy-to-make delights are delicious, and serve as a tasty snack that can be dipped in milk or just eaten whenever hunger strikes.
You can substitute egg for chickpea brine to make it a vegan snack.
- 1/4 Cup Coconut Oil
- 1 Egg
- 1 Tbsp Unsweetened Almond Milk
- Salt (A sprinkle)
- 1 Tbsp Vanilla Extract
- 1 Tbsp Cane Sugar
- 2 Cup Gluten-free Self-raising flour
- 1 Tbsp Cocoa Powder
Scoop the coconut oil into a bowl and whisk briskly for about 20 seconds.
Add the egg (or substitute such as chickpea brine) and whisk/beat for 20 seconds.
Add cane sugar, vanilla extract and salt and whisk again.
Add in the flour and mix with a wooden spoon until it has all mixed in well.
Add cocoa powder, mix in and place batter in the fridge for 5-10 minutes to chill
Put on oven to Fan 150 degrees C.
Use a cookie cutter to cut dough into small sizes and then place in oven for 25 minutes
Bring out ready biscuits and let cool.