Gluten free chocolate chips cookies

Gluten free chocolate chips cookies are my tribute to the more traditional version of this iconic US recipe.

In my website, you find some recipes for vegan and vegetarian cookies, all made with olive oil instead of butter.

In the tradition of Southern Italy, olive oil is the basis of a healthy diet, rich in good fats (In Italy, where the Mediterranean Diet is the basis of the food culture, and in countries that use extra virgin olive oil, the incidence of heart attacks and cardiovascular diseases is less frequent). As you know, in my recipes (sweet and savory) extra virgin olive oil is always present.

Yet butter, if of excellent quality, organic and if not consumed daily, has positive properties (quantity always makes the difference). Of course, as scholars argue, it is preferable to the so-called “vegetable (plant based) butter”, too rich in trans fats (trans fats create imbalances in the balance between HDL and LDL cholesterol and contribute to heart disease and not only); emulsifiers and preservatives and more.

These gluten free chocolate chips cookies are made with fresh, organic mountain milk butter. This high quality ingredient gives a fragrance and a unique texture to the dough. The gluten-free brown rice flour and corn flours give a particular lightness.

Gluten free chocolate chips cookies

Gluten free chocolate chips cookies: Ingredients

Serves: about 10/12 cookies

80 g (3 oz) high quality organic butter, melted

100 g (3½ oz) coconut sugar

1 large organic free range egg

150 g (5 oz) brown rice flour

150 g (5 oz) cornflour-cornmeal

Pinch of sea salt

80 g (3 oz) whole toasted almonds, chopped

100 g (3½) dark gluten-free chocolate chips or flakes

Gluten free chocolate chips cookies: Method

  1. Preheat the oven to 180°C (350°F/gas 4) .
  2. In a bowl, add the butter, sugar and  egg and mix.
  3. Add the flours, a pinch of salt, almonds and stir to mix the ingredients together.
  4. Add the chocolate drops and knead the dough until firm.
  5. Using a spoon, pour the mixture on a baking sheet, lined with parchment paper.
  6. Bake at 180°C (350°F/gas 4) for 10-15 minutes.

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Soft vegan cocoa chips cookies

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