Chocolate Raisin Pecan Cookies Plus a Gluten Free Flour Formula

So we all know that sugar, baked goods and cakes shouldn't regularly feature in anyone's diet regardless of how active you are, BUT occasionally it is o.k to have something nice, especially if it is as good and as easy as these.....

Raisin Chocolate and Pecan Cookies Plus your Go To Gluten Free Flour Mix

These are a delicious cookie – made with a gluten free flour mix blend which is easy to put together and works every time. These cookies are delicious but pack a calorie punch as they are chock full of good quality, essentially healthy but calorie dense ingredients so one really is enough!

Makes about 20 cookies ; Oven at 170C

100g butter

120g coconut palm sugar or light brown sugar

1 tsp vanilla extract

210gr Gluten Free Flour mix – see below or use a packet blend of any plain white flour

1tsp baking powder

100gr each of raisins, chocolate drops and chopped pecans

2 eggs at room temperature

1 tbsp white wine vinegar

Beat the butter, sugar vanilla and eggs together until light and creamy. Stir in the vinegar.

Fold in all the dry ingredients.

Form a log on a large piece of parchment paper (damp your hands and it wont stick as much) wrap up and store in the fridge for about 30 minutes.

Cut into slices and bake on a parchment lined baking tray for about 12 minutes until golden brown.

Let cool on the tray before moving to an airtight container for storage.

Gluten Free Flour Mix 2, 2, 1+1

This mix can be put together using the ratio 2, 2, 1 + 1

2 cups of rice flour – you can use white or brown

2 cups of corn flour

1 cup of ground almonds

1tbsp xanthan gum - you can use psyllium husk or ground flaxseed.

 Simply mix everything together using a hand whisk to remove any lumps and evenly mix the different flours. Store in an airtight jar until needed. You should follow any GF recipe omitting additional xanthan gum but adding baking powder or bicarbonate of soda as directed.