Today we bring you a recipe that will brighten up your breakfasts and snacks: gluten-free chocolate chip cookies. Although they may seem easy to make at first glance, cookies hide a real science all their own. The key really lies in the details: whether you want them soft or crunchy all depends on the proportion of butter, sugar, and flour you use. Letting the dough rest in the fridge also plays an important role. Gluten, that protein which provides elasticity and acts as a binding agent in doughs, is not essential for achieving perfect cookies.
Our cookie recipe combines chickpea flour, which provides the same binding power as gluten, with buckwheat and ground almonds or hazelnuts for a delicious nutty flavour. The result: cookies that are crisp on the outside but not too hard, with a tender and soft interior if we leave them plumper.
Don't miss any details of this recipe that offers lots of possibilities. Let's get to it!
Ingredients (15 units):
Unsalted butter 110g.
• 100g soft brown sugar.
• Sugar 50g.
One large egg.
• 5 ml vanilla essence.
• 50g buckwheat flour.
Chickpea flour 50g.
• Ground almonds 80g.
• Baking powder (half a teaspoon) 2g.
• Salt (1/2 teaspoon) 2g.
• 150g dark chocolate chips.
Flakes of salt to taste (optional).
Step-by-step preparation:
• Before starting, we ensure the butter is soft and at room temperature. Then we cut it into cubes and combine it in a bowl with the brown sugar and white sugar.
• We mix the ingredients with a hand mixer until we have a fluffy and homogeneous texture. Then, we add the egg and vanilla essence, and beat a little more.
We incorporate the buckwheat flour, chickpea flour, ground almonds, yeast and salt, and mix them a little. Add the chocolate and finish working the dough until it is homogeneous, with no dry lumps.
• Cover with cling film and leave to cool in the fridge for at least 30 minutes. While we wait, preheat the oven to 180ºC and prepare some trays.
• We took portions of the dough of the same size and began to form balls. We placed them slightly apart on trays, and added some salt flakes.
• Bake for about 8-11 minutes until the edges start to brown.
And you'll just have to wait a couple of minutes outside the oven before transferring them to a wire rack, letting them cool and storing them in an airtight container. And dig in!
The blend of flours that replaces wheat is not only suitable for coeliacs, but also provides us with many more nutrients and vegetable proteins, making them a great energy snack to recharge your batteries throughout the day. Get to work!
Article written by the El Miracle team