Australian Carobs Recipe

Gluten-free choc chip cookies … made with carob (Compliments of Kate Crocker)

250 g gluten-free plain flour
60 g brown sugar
2 eggs, lightly beaten
100 g butter, melted
1 tsp vanilla essence
70 g gluten-free carob buttons (I used The Australian Carob Co Premium Carob Buttons)

Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a large baking sheet or cookie tray.
Sift the flour into a large bowl. Add the sugar and stir to combine.
Make a well in the centre of the flour mix and add the eggs, butter and vanilla essence. Stir until just combined. Add the carob buttons and mix gently until the buttons are well-distributed throughout the mixture.
Roll generous dessert-spoonfuls of the mixture and place onto tray, allowing room for spreading. Flatten gently with the back of a fork.
Bake for 20 minutes.

Makes approximately 12 cookies.