Gluten Free Cranberry Choc Cookies

Ingredients 

½ cup buckwheat flour

½ cup rice flour

½ cup potato starch

1 teaspoon baking powder

1 pinch sea salt

2 free range eggs, beaten

1 teaspoon vanilla essence

¼ cup coconut oil, melted

¼ cup maple/honey

½ cup cranberries

½ cup dark choc chips

½ cup walnuts, diced (sub for seeds if nuts are not your thing!)

Directions 

Preheat your oven to 180C and line 2 baking trays with a silicone mat or baking paper.

In a medium bowl mix buckwheat flour, rice flour, potato starch, salt & baking powder.  Combine well so that there are no lumps.

Stir in eggs, vanilla, maple & coconut oil then mix into a paste.  Mix through your cranberries, choc chips & nuts evenly.

Spoon onto the trays leaving a little space between for spreading, bake for 12-15 minutes then cool on a wire rack.

For more recipes like this see Claire's website Drink, Eat, Repeat