| grain-free | gluten-free
Recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients
about 25 cookies
- 60 g of good milk chocolate
- 40 g soft butter
- 160 g Ruut cassava flour
- 20 g psyllium husk powder
- 30 g cocoa
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- about 1 teaspoon salt
- 2 eggs, size M
- 90 g sugar
- 1 packet of vanilla sugar
- approx. 30 g powdered sugar for rolling the cookies
Preparation
Tip :) Only use kitchen scales for our recipes or to weigh the flour.
- Melt the chocolate over a water bath and add the soft butter. Allow to cool slightly.
- Mix cassava flour, psyllium husk powder, cocoa, cinnamon, baking powder and salt in a bowl.
- Beat the eggs with the sugar and vanilla sugar until creamy.
- Add the chocolate mixture to the eggs and stir well.
- Gradually add the flour mixture and knead or stir everything into a smooth dough. The dough is still a bit moist and sticky.
- Wrap the dough in cling film and place it in the fridge, preferably overnight. The dough will now become firmer and less sticky.
- The next day, form the dough into a roll, cut off about 25 equal-sized pieces and shape them into balls.
- Roll the balls in the powdered sugar and place them on a baking tray lined with baking paper, leaving some space between them.
- Bake the cookies at 180°, top and bottom heat, for about 12 minutes.
- Allow to cool and enjoy. If stored airtight, the cookies will last for about 2-3 weeks.
