Chocolate Chip Cookies

Makes 10-12 cookies

Ingredients:
80g sugar
80g vegan margarine
120g plain flour
1 tbsp rice flour
60g chocolate chips
1 tsp vanilla essence
1/2 tsp cinnamon

Directions:
Pre-heat the oven to 200°C. Lightly grease a baking tray with margarine or vegetable oil.
Cream together the sugar and margarine. Add the plain flour, rice flour, chocolate chips, vanilla essence and cinnamon and mix until it forms a dough.
Form the dough into walnut-sized balls and flatten onto the baking tray. Bake for 8-10 minutes.

Rosemary Crackers

These are tasty on their own or with a topping. They go well with houmous.

Makes 32

Igredients:
1.5 cups wholemeal flour
Pinch of salt
1 tbsp dried rosemary
3 tbsp olive oil
1/2 cup water

Directions:
Preheat oven to 180°C/Gas Mark 4.
Mix the flour, salt and rosemary together in a mixing bowl. Add the olive oil and water and knead the dough together until just blended. If the dough is too dry, add a little extra water.
On a lightly floured surface roll out the dough to a thickness of 3mm or less.
Place dough on an ungreased baking sheet and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times.
Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Chokladbollar

This is a Swedish recipe. We bought some of these from Ikea a couple of months ago, which inspired me to try a home made version. I'm glad I did - these are much tastier than the shop bought version. This recipe makes 12-15 balls of chocolate-y, coconut-ty deliciousness.

Ingredients:
1 3/4 cups finely rolled/flaked oats (I blended large oat flakes to make them finer)
3/4 cups sugar
3 tbsp cocoa powder
75g vegan margarine
3 tbsp strong cold coffee (I made some with 1/2 tbsp Camp Coffee and 2 1/2 tbsp water)
1/2 tsp vanilla extract
desiccated coconut

Directions:
Mix oats, sugar and cocoa in a bowl. Using your hands incorporate the margarine into the dry ingredients until the dough has an even consistency. Add the coffee and mix until incorporated.

Fill a small bowl with the dessicated coconut. Roll the dough into 3cm diameter balls. Roll each ball in the coconut and place on a tray or plate. Chill for at least an hour before serving.

Nutty Maple Cookies

Ingredients:
100g peanut butter
120g plain flour
4tbsps maple syrup
Water
12 almonds

Directions:
Mix together the peanut butter, flour and maple syrup. Add enough water to form a stiff dough. Form the dough into twelve
walnut-sized balls and place on a baking sheet, flatten each ball slightly. Decorate each one with an almond.
Bake at 200C for 20 minutes.