Gluten-free chocolate chip cookies with cherries
Votes: 3
Time: 4 hours 5 minutes
Complexity: easily
Servings: 96
Complexity: easily
Servings: 96
Nutritional value per serving:
Calories 75, total fat 5 G., saturated fats 1 G., proteins 1 G., carbohydrates 6 G., fiber 1 G., cholesterol 2 mg, sodium 36 mg, sugar 4 G.
Calories 75, total fat 5 G., saturated fats 1 G., proteins 1 G., carbohydrates 6 G., fiber 1 G., cholesterol 2 mg, sodium 36 mg, sugar 4 G.
These thin, chewy cookies are made with almond flour. They're gluten-free, yet delicious. They stay moist for a long time, making them perfect for baking in advance. The finished cookies can be frozen for up to a month or stored in the refrigerator for up to a week.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups almond flour
- 3/4 cup brown rice flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 3/4 cup sugar
- 0.5 cup light brown sugar
- 1 tbsp. grape seed oil
- 1 large egg
- 1 tbsp vanilla extract
- 0.5 cup unsweetened almond milk or whole cow's milk
- 1 1/4 cups semi-sweet chocolate chips (about 200g)
- 0.5 cups dried cherries (about 60 g)
We recommend
Recipes with similar ingredients: almond flour, rice flour, dried cherries, semi-sweet chocolate, chocolate chips (granules), eggs, grape seed oil, almond milk
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a large bowl, combine the almond flour, rice flour, baking soda, and salt. In another large bowl, mix the sugar and butter with a wooden spoon until the sugar dissolves. Add the egg, vanilla extract, and milk and mix until smooth.
- Using a wooden spoon, gradually stir the liquid mixture into the flour mixture and knead into a smooth dough. Add the chocolate chips and dried cherries, distributing the ingredients evenly. Cover the dough with plastic wrap and refrigerate for at least 1 hour if you're in a hurry, but overnight is best.
- Line baking sheets with silicone mats or parchment paper. Form the dough into 3-cm balls and place them on the baking sheets. Bake until the edges begin to darken, 12-13 minutes. Let cool on a wire rack for 2-3 minutes, then transfer the cookies to a wire rack to cool completely.
Grape seed oil:
This pure oil has virtually no flavor when cooked. It handles high temperatures well and browns baked goods evenly.
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