Dark choc chip cookies with fresh herbs

Dairy and gluten free. Contains egg and nuts

In celebration of Peanut butter lovers month and World Chocolate Day, this dairy-free and gluten-free twist on choc-chip cookies is a treat for the adventurous child. The recipe does contain egg and nut allergens.  To make it egg-free, use an egg replacer.

40 min – makes 12

Ingredients

• 1 cup nut butter
• ¼ cup xylitol
• 2 eggs, beaten
• pinch of salt
• 1½ cups 70% dairy-free dark chocolate chips
• 2 tbsp chopped herbs of your choice, e.g. mint

Instructions

1. Preheat oven to 180°C
2. Line two baking sheets with baking paper
3. Mix together the nut butter, xylitol, egg and salt.
4. Fold in the choc chips and finely chopped herbs.
5. Drop balls of batter on the trays.
6. Bake for 10 – 12 minutes, then transfer to a wire rack to cool completely.

• Recipe taken from AFSA approved product  Allergy Sense for families