Gluten Free Cranberry Choc Cookies
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!)
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