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Crispy Chocolate Cookies (Gluten-free, Dairy-free)

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Ingredients

Adjust Servings:
90 g of Coconut oil Softened coconut oil
150 g of Brown sugar
1 sachet of Vanilla sugar
1 Egg(s)
100 g of Brown rice flour
40 g of Potato starch
10 g of Flaxseed Flour
1 tsp. of Baking powder
85 g of Almond grounded
pinch of Salt
150 g of Chocolate black 70%

Crispy Chocolate Cookies (Gluten-free, Dairy-free)

  • 30 min
  • Serves 4
  • Medium

Ingredients

Directions

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I called them crispy because they indeed are crispy! And you know how hard it is to make gluten-free cookies crispy. And these cookies are even crispier then you think. 

Besides, it’s so delicious, chocolaty and sweet…so sweet. But you can have a couple once in a while because they’re so tasty and crispy! 

Enjoy!

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Steps

1
Done

Chop the chocolate. Make sure the coconut oil is softened. Mix the egg with a fork until smooth.

2
Done

In a large bowl, combine the coconut oil, sugar, and salt. Add the egg and combine until smooth.

3
Done

Sieve the rice and flax flour, baking powder, and starch in a bowl. Add ground almonds and mix until smooth. Add the chopped chocolate and mix.

4
Done

Roll the dough into a log, wrap in plastic wrap, and place in the fridge for 2-3 h to set. Or freeze until you’re ready to make cookies (just let it sit at room temperature for 15-20 min before cooking).

5
Done

Preheat the oven to 200 degrees.

6
Done

Without removing the plastic wrap, cut the log into 0.8-1 cm width rounds. Remove the plastic from each round. Place them 3 cm apart on a baking tray covered with parchment paper.

7
Done

Bake for 10-12 min. The cookies should become crisp with a soft center and light brown on the sides.
Take them out and let set for 10 min. Then transfer to a wire track to let completely cool. They will be super crispy when completely cooled. Keep them in a closed container.

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