Gluten free chocolate chips cookies are my tribute to the more traditional version of this iconic US recipe.
I usually made them with olive oil instead of butter ( as you know, in my recipes, extra virgin olive oil is the key).
Yet butter, if of excellent quality, organic and if not consumed daily, has positive properties (quantity always makes the difference). As scholars argue, it is preferable to the so-called “vegetable (plant based) butter”, too rich in trans fats (trans fats create imbalances in the balance between HDL and LDL cholesterol and contribute to heart disease and not only); emulsifiers and preservatives and more.
These gluten free chocolate chips cookies are made with fresh, organic mountain milk butter. This high quality ingredient gives a fragrance and a unique texture to the dough. The gluten-free brown rice flour and corn flour give a particular lightness.
Gluten free chocolate chips cookies: Ingredients
Serves: about 10/12 cookies
80 g (3 oz) high quality organic (gluten fre) butter, melted
100 g (3½ oz) coconut sugar
1 large organic free range egg
150 g (5 oz) brown rice flour
150 g (5 oz) cornflour-cornmeal
Pinch of sea salt
80 g (3 oz) whole toasted almonds, chopped
100 g (3½) dark gluten-free chocolate chips or flakes
Gluten free chocolate chips cookies: Method
- Preheat the oven to 180°C (350°F/gas 4) .
- In a bowl, add the butter, sugar and egg and mix.
- Add the flours, a pinch of salt, almonds and stir to mix the ingredients together.
- Add the chocolate drops and knead the dough until firm.
- Using a spoon, pour the mixture on a baking sheet, lined with parchment paper.
- Bake at 180°C (350°F/gas 4) for 10-15 minutes.