1/2 cup unsalted butter
3 tablespoons honey
1 teaspoon vanilla
2 1/2 cups Jollity Gluten-free sweet potato and pumpkin flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark chocolate chips (2 if you really love them)
Preheat the oven to 180 deg C and line 2 baking sheets with baking paper.
Stir together the flour, baking soda, baking powder and salt then add to the butter mixture and mix until fully combined.
Add the eggs, honey and vanilla and mix till fully combined. It should form a sticky dough.
Add the chocolate chips and mix till fully combined.
Scoop with a tablespoon on place on the prepared baking sheets.
Bake for 10-12 minutes until cookies start to turn golden brown.
Allow them to cool for 2 minutes before moving to a cooling rack.
Dark chocolate chips can be found at Baker’s Boulevard at the Ntinda Shopping Center.
Keep in an airtight container for up to 3 days or in the fridge for up to 2 weeks.
In case of any questions or comments, please include them below.
The Jollity Gluten-free sweet potato and pumpkin flour are available in a few places within Kampala. You can find all information on the ‘Information and Pricing’ section of this website.
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