Summary

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

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Instructions

1. 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.
2. Add the chocolate chips to the batter. Alternatively, you can also chop couverture. Alternatively, nuts, dried fruits, chocolate lentils, etc.
3. 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.
4. Preheat the oven to 180 ° C top / bottom heat and line a tray with baking paper.
5. 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.
6. 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.
7. Makes about 25 cookies.