Gluten free chocolate chips cookies are my tribute to the more traditional version of this iconic US recipe.
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.
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
- Preheat the oven to 180°C (350°F/gas 4) .
- In a bowl, add the butter, sugar and egg and mix.
- Add the flours, a pinch of salt, almonds and stir to mix the ingredients together.
- Add the chocolate drops and knead the dough until firm.
- Using a spoon, pour the mixture on a baking sheet, lined with parchment paper.
- Bake at 180°C (350°F/gas 4) for 10-15 minutes.