Crunchy gluten-free chocolate cookies

Crunchy gluten-free chocolate cookies

Biscotti al cioccolato senza glutine croccanti

By
From
The Italian Baker
Makes
20

These cookies are gluten-free, but no less tasty for it. Nothing more to say… Ah, yes, just one piece of advice: dunk them into a glass of cold milk!

Ingredients

Quantity Ingredient
500g gluten-free icing sugar
90g gluten-free cocoa powder
1 1/2 tablespoons cornflour or potato flour
1/4 teaspoon salt
1 whole egg
2 egg whites
1 teaspoon vanilla paste or extract
160g gluten-free dark chocolate chips

Method

  1. Preheat the oven to 160°C. Line two baking sheets with baking parchment.
  2. Put the icing sugar, cocoa, cornflour and salt into the bowl of a stand mixer and stir using a spoon to combine. Attach the paddle tool to the mixer. Add the whole egg and egg whites with the vanilla paste and beat on a low speed. Once properly combined, fold in the chocolate chips.
  3. Using an ice cream scoop, drop dollops of dough onto the baking sheets, spacing them well apart to allow room for spreading. Bake for about 15 minutes. Leave to cool on the sheets before eating.
Tags:
baking
cakes
biscuits
Italian
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