Gluten Free Chocolate Chip Cookies
grain free | gluten free
Crowd: approx. 24 biscuits
- 110g softened butter
- 85 g organic cane sugar
- ½ tsp vanilla sugar (4.5 g)
- ½ tsp baking powder (3 g)
- ¼ tsp baking soda (2g)
- 1 pinch of salt
- 1 egg
- 105g Ruut cassava flour
- 18 g coconut flour
- 16 g arrowroot starch
- 110 g dark chocolate, chopped
Tip :) Only use a kitchen scale for our recipes or to weigh the flour.
Preheat the oven to 190°C.
In a large bowl, mix butter, sugar, vanilla sugar, baking powder, baking soda, and salt.
Using a hand mixer, beat on medium-high for two to three minutes until the mixture is light and fluffy.
Add the egg and continue beating for about a minute.
Add both types of flour and the arrowroot starch and mix well with the hand mixer on low. Then add the chocolate.
Place about 1 ½ tablespoons of batter, 2 cm apart, on an ungreased baking sheet.
Flatten the heaps lightly.
Bake cookies for 8 to 10 minutes or until lightly browned. Place the baking sheet on a wire rack.
After 1 to 2 minutes place the biscuits on the wire rack and leave to cool.