I’ve been making cookies for a while now and trying to get the real crumbly cookie texture that I like without having to pack it full of sugar so I thought that combining my shortbread recipe with cookie extras I might get a bit closer to the texture I want. Turned out, this works just perfectly, a lovely crumbly biscuit that’s not excessively sweet.
Usually I don’t bake midweek now, but as my pasta dish last night was relatively the same as last week I wanted to have a nice recipe to post for today, so cookies are up!
I’m rushing about at the moment, trying to get everything in order for our trip next week, so this will be short and oh so sweet!
Chocolate Chip Shortbread Cookies
MyInspiration Feel The Difference Range
Makes 8 cookies
1 cup buckwheat flour
½ cup Corn Flour
1/3 cup powdered sugar
3 tbsp vegan margarine
1/3 cup coconut milk
½ tsp cinnamon
¼ cup vegan dark chocolate chips
1. Preheat oven to 180 degrees and line a baking tray with parchment paper
2. In a bowl mix together the flours, powdered sugar & cinnamon then add in the margarine and using your hands rub the mixture together until it looks like breadcrumbs, then add in the coconut milk and choc chips and fold through.
3. Take heaped spoonfuls of the mixture and pop them on the baking tray, pressing down slightly to flatten them out, then pop in the oven for 25 minutes. Allow to cool before serving.