Easy Egg-Free Cookies

Ingredients

• ½ cup white sugar

• ⅔ cup packed brown sugar

• ⅔ cup soft or semi-melted butter

• 1 cups of chickpea flour

• ½ tsp Baking Soda

• 1 teaspoon of baking powder

• Pinch of salt

• 1 ½ cup of rolled oats

• ½ tsp Vanilla Essense

• 1 tsp Golden Syrup  

• Whatever imperfect chocolate or semi-stale biscuits you have (roughly chopped)

  
  

These are designed to be slightly chunky and soft in the middle, the golden syrup acts as a binder. No need for creaming the sugar, but feel free to if you decide to do it that way.

Instructions

1. Set oven at 180 degrees Celsius on fan bake. Line a tray with butter or non-stick baking paper.

2. Sieve chickpea flour into a bowl, add sugar, baking soda, baking powder, and a pinch of salt to the mix. Mix well.

3. Add slightly melted butter to the dry ingredients and mix thoroughly. Add the vanilla essence and golden syrup while mixing to form a smooth yet sticky batter. It should look like cookie dough, but still stick to the spoon.

4. Fold in rolled oats and chocolate/stale biscuit pieces. If the mixture is still too wet for your liking, then you can add more rolled oats in ¼ cup ratios or pop the cookie batter in the freezer for an hour to cool down the butter.

5. Roll into 3cm balls and pop on tray at least 8cm - 10cm a part, they will expand on the tray!

6. Bake for 14 - 16 minutes or until golden brown on top. Enjoy your rescue cookies!

Top tip: 

Wet your hands before rolling cookie dough; this stops batter from sticking to your hands and creates a clear roll!

Rescued items:

Rolled Oats - GoodFor Stonefields

Chickpea Flour - GoodFor Stonefields

Melted and refrozen Whitaker's bars - Four Square Ellerslie

Close to date Mellowpuffs - Four Square Ellerslie