Gluten free chocolate chip cookies are fragrant and soft in the middle. Full of chocolate chips, they are perfect to dip in a glass of milk.
These delicious gluten free chocolate chip cookies with a crunchy crust and soft in the middle are ideal for a delicious after school snack
The inspiration to make them comes from my friend Mary, whom I thank for the very clever idea while munching on another one together with a glass of warm milk.
You will need:
- 280g of gluten free all purpose flour
- 100g of sugar
- 1 whole egg or 2 egg whites
- 50g of vegetable oil
- A tsp of vanilla extract
- A tsp of baking powder
- 100g of chocolate chips
Mix all the ingredients together, except for chocolate chips. You have to get a slightly sticky dough, but still workable with your hands, floured with rice flour: depending on the size of the eggs, it could take a little more or less flour. When the consistency is on point, add the chocolate drops and let the mixture rest in the fridge for about half an hour.
Let’s bake our gluten free chocolate chip cookies!
Line a baking pan with parchment paper and sprinkle with rice flour. Lightly flour your hands too and take small heaps of dough. Work it between the palms of your hands to obtain a small ball, then place it on the baking tray and lighty pres it to obtain the shape of a cookie.
Continue like this until you finish the dough: you should get twenty small cookies.
Bake at 180 ° for about 10/15 minutes and let it cool completely before enjoying. These cookies stay fresh for several days in a air-tight container.