Ingredients
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90 g of Coconut oilSoftened coconut oil
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150 g of Brown sugar
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1 sachet of Vanilla sugar
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1 Egg(s)
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100 g of Brown rice flour
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40 g of Potato starch
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10 g of Flaxseed Flour
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1 tsp. of Baking powder
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85 g of Almond grounded
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pinch of Salt
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150 g of Chocolate black 70%
Directions
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
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1
Done
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Chop the chocolate. Make sure the coconut oil is softened. Mix the egg with a fork until smooth. |
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2
Done
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In a large bowl, combine the coconut oil, sugar, and salt. Add the egg and combine until smooth. |
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3
Done
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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. |
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4
Done
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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). |
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5
Done
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Preheat the oven to 200 degrees. |
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6
Done
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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. |
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7
Done
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Bake for 10-12 min. The cookies should become crisp with a soft center and light brown on the sides. |
