Here’s my 2nd cookie attempt today as my first attempt I wasnt so happy with to put on the blog, they are nice but not the wow factor i was hoping for so will have to play around with it a bit more. But these ones are absolutely yummy, best cookies ever I reckon lol!!! Lower in fat too (even less if you omit the macadamia’s!! I used Sweet Williams dairy free chocolate, as i think i have just worked out dark chocolate sets off my IBS. I made brownies last night and symptoms started and this has happened before with dark chocolate so lets see how i go with this chocolate but only use the choc chips with the sweet williams brand as the white chocolate and block chocolate contains inulin which is a high fodmap food but the choc chips mention nothing about having inulin in the ingredients.
Choc Chip Macadamia Cookies
1/2 cup rice flour
1/2 cup Millet Flour
1/3 cup tapioca (Arrowroot) flour
1 tsp xanthan gum
1/2 tsp baking powder
pinch of salt
1/2 cup dark brown sugar
1/2 cup lactose free chocolate, like sweet williams choc chips (See image below) or use dark chocolate
1/4 cup roughly chopped macadamia nuts (or crushed, but i love chunky macadamia nuts)
3 Tbl nuttelex dairy spread, melted
3 Tbl unsweetened almond milk
1 tsp vanilla
1 egg lightly beaten
Preheat oven to 160 degrees and line baking trays with grease proof paper. Sift all flours together until thoroughly combined (or mix thoroughly) add all other dry ingredients. In a seperate bowl mix all wet ingredients and add to the dry ingredients. Roll heaped tablespoon fulls and gently flatten and place on baking tray. Put in oven for about 12 minutes or until slightly golden. Let cool on tray a few minutes before removing and placing on a wire rack. To make these even more awesome you can melt some of the chocolate to drizzle over the top!