Chewy Gluten-Free Chewy Cookies
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
Nutritional value per serving:
Calories 251, total fat 13 G., saturated fats G., proteins 2 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 251, total fat 13 G., saturated fats G., proteins 2 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chewy gluten-free cookies - detailed recipe.
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:
- 350 g semi-sweet chocolate chips
- 300 g brown rice flour
- 220 g butter
- 35 g cornstarch
- 15 gr. tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon of salt
- 1 teaspoon baking soda
- 60 g of sugar
- 300 gr. brown sugar
- 1 egg
- 1 large yolk
- 2 tbsp. whole milk
- 1.5 tsp vanilla extract
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Recipes with similar ingredients: chocolate chips (granules), tapioca, brown sugar, eggs, milk, vanilla extract, rice flour, starch
Cooking the dish according to the recipe:
- Melt the butter in a heavy-bottomed saucepan over low heat. Once slightly melted, pour it into a mixing bowl.
- In a medium bowl, combine rice flour, cornstarch, tapioca flour, xanthan gum, salt, and baking soda. Set aside.
- Add both types of sugar to the bowl with the butter and beat the mixture on medium speed using the paddle attachment for 1 minute. Add the egg, egg yolk, milk, and vanilla extract and mix well. Slowly pour in the flour mixture, mixing thoroughly. Add the chocolate chips and mix.
Chill the dough in the refrigerator until firm, about 1 hour. - Preheat oven to 200°C.
Form the dough into 60g (2.5 oz) balls and place them on a parchment-lined baking sheet, 6 per sheet. Bake for 14 minutes, rotating the baking sheet after 7 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a wire rack and let cool completely. Store the finished cookies in an airtight container.
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