Gluten-free American Cookies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 280 g flour mixture, luten-free, for biscuits
- 1 teaspoon, leveled baking powder
- 1 teaspoon, leveled psyllium husks, ground
- 1 teaspoon, leveled salt
- 100 g suar
- 1 packet vanilla sugar
- 170 g suar, brown
- 170 g butter, soft
- 60 g cream cheese
- 1 egg (s)
- 150 g chocolate chips, dark
- 150 g chocolate chips, white
Print Recipe
Pin Recipe Instructions
- First put the gluten-free flour mixture with the baking powder and the ground psyllium husks in a bowl and mix. In a separate bowl, mix the soft butter with the cream cheese, sugar, vanilla sugar, brown sugar and salt for 2 minutes. Then add the egg and stir for another 5 minutes. Then add the prepared flour mixture and stir briefly on medium heat.
- Add the chocolate chips to the batter. Alternatively, you can also chop couverture. Alternatively, nuts, dried fruits, chocolate lentils, etc.
- At this point the dough is still quite soft, almost runny. It is important that the dough is in the refrigerator for a few hours, at least 3 hours or overnight.
- Preheat the oven to 180 ° C top / bottom heat and line a tray with baking paper.
- Cut off balls approx. 4 cm wide with a tablespoon and, if necessary, briefly shape them into balls in your hand. Place these on the tray with plenty of space between them (max. 8 dough balls per tray) and bake on the middle rack for about 10 - 12 minutes.
- When the cookies are golden brown on the outside and still soft on the inside, take the tray out of the oven and let the cookies cool for a few minutes on the tray, only then carefully place them on a rack, as they are still quite fragile.
- Makes about 25 cookies.
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