1 cup of whatever leftovers you have (mashed almond rests after straining through nut bag from making almond milk, or mashed coconut after straining through nut bag when making coconut milk, or cooked quinoa, cooked brown rice, cooked amaranth, cooked millet….)
1/2 teaspoon of gluten free baking powder
pinch of good quality salt
1 teaspoon of pure vanilla (alcohol-free, sugar-free, preservative-free…can be paste, essence or powder as long as it is pure and organic)
2-3 Tablespoons of raw cacoa (depending on how chocolaty you want cookies to be:-)
1/3 cup or more of rice malt syrup
1/3 cup of coconut oil
1 egg
Blitz it all in food processor and then spoon little heaps on tray lines with baking paper and bake in oven for 15-20 min or until done and enjoy 🙂