Homemade Double Choc Chip, Chia and Date Biscuits
Ingredients
120 g reduced-fat spread melted
½ cup firmly packed dark brown sugar
1 egg whisked
1½ cups gluten-free self-raising flour
2 tablespoons pure cocoa powder sifted
1 tablespoon chia seeds
1 tablespoon flax seeds
6 Medjool dates pitted, finely chopped
¹/³ cup dark chocolate bits
Instructions
- Preheat the oven to 180ºC. Line two large baking trays with baking paper
- Combine the table spread, the sugar, egg, flour, cocoa powder and seeds in a large bowl. Add the dates and mix well.
- Roll 2 tablespoon quantities of the dough into balls to make 16 biscuits. Place on prepared trays, about 5cm apart and flatten slightly. Press choc bits into tops. Bake for 12 minutes. Remove from oven. Cool on trays (the biscuits will firm).
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