These soft chocolate chip filled cookies are perfect for breakfast or afternoon snack.
Homemade cookies 🍪 have a different taste! These cookies are gluten free, so they are suitable for celiac and good for everyone. The brown rice flour gives it a special flavor and unique crumbling.✨
The process is simple and fast, follow all the steps to prepare excellent organic gluten free cookies 😉
- Preparation: 10 minutes
- Difficulty: easy
- Dosi: 4-6 persone
- Cooking time: 15 minutes
All the Spigabuona flour of Antico Molino Rosso, used in this recipe are:
- without added sugar
- without milk products
- without hydroxypropyl methylcellulose
- Organic
- stone ground
Follow the recipe of Cuocadè:
Ingredients
- 200 g Wholemeal Vialone Nano Rice Flour Spigabuona
- 70 g sugar
- 50 g clarified butter
- 1 egg
- Un pizzico di sale
- 1 teaspoon vanilla extract
- 50 g chocolate chips
PROCEDIMENTO
- In a bowl, mix the sugar with the egg, salt and vanilla extract until you get a smooth mixture. In another bowl, pour the rice flour and add the clarified butter into small pieces. Mix well with your fingers until you get a sandy mixture. Add the liquid mixture to the sanded flour. Mix well until you get a homogeneous dough.
- Add the chocolate chips and knead until evenly distributed in the dough. Form a loaf with the dough and then divide it into 15 pieces. Arrange the biscuits on a baking sheet lined with baking paper and give each piece the shape of a ball. Crush it slightly to make the cookies. Preheat oven to 180 degrees. Once the temperature is reached, cook the cookies for about 15 minutes, or until they are golden brown.
- Let the cookies cool before serving.
