When we hear about the word “gluten-free”, it evokes the feeling of a duster scourging in our mouth that won’t allow you to praise the meal. How about gluten-free cookies? Suspiciously substandard?
Don’t want to taste?
I suggest it will satisfy your savoury best than those containing gluten!
Here I am sharing the two recipes of Gluten-Free Cookies to satisfy your cravings.
1. Gluten-free chocolate chip cookies
Trust me, this recipe is too straight-forward to require a hand-mixer. Just rest the dough for an adequate period so that the almond flour can hydrate fully adding delicacy to your crunchy snacks. If you want your cookies slightly thicker, chill the dough for a minimum of two hours.
1. 3/4 cup of (1 1/2 sticks) melted butter, cooled
2. 1/2 cup of packed brown sugar
3. 1/2 cup of granulated sugar
4. 2 large-sized eggs
5. 2 tablespoons of pure vanilla extract
6. 3/4 cup of almond flour
7. 1/2 cup of corn-starch
8. 1/2 tablespoon of baking soda
9. 3/4 tablespoon of kosher salt
10. 1/4 cup of chocolate chips
1. Take a large bowl, put melted butter and sugar whisking together until flattened.
2. Add in eggs, vanilla beating the mixture further and check if it’s slightly thickened.
3. In a medium bowl, blend almond flour, corn-starch, baking soda, and salt together. Pour the prepared batter into the former mixture and speed it up.
4. Fold in chocolate chips.
5. Chill the dough for at least half an hour. For better-shaped cookies petrify it up to 2 days.
6. Then preheat oven to 375° lining two baking sheets with parchment. In medium cookie scoop, ladle the balls of dough on it.
7. Bake for 10 to 12 minutes and serve it ready to bite!
2. Frosted gluten-free sugar cookies
It’s incredibly easy to make where the dough doesn’t need to be chilled. The soft, cakey delicacy is an exceptional classic to soothe your craving taste buds.
For best serve gluten-free cookie/cake flour blend is recommended.
1. Add about 2 3/4 cup flour at first
2. Then pour the remaining flour until the dough is soft
3. The next step would be to add a 1/4 cup of gluten-free flour. After some time put 1 tablespoon of the same when the texture looks proper.
Note: Your dough might remain dry even after adding 3 cups. In that case, add less quantity based on your requirement.
1. Always be careful while measuring the flour. Don’t scoop with a cup or pack it in. Spoon the flour into the grading cup and then level it with a knife. Else it can be accurately checked by weight.
2. This recipe is easiest to prepare with a stand or heavy-duty electric hand mixer.
3. Also, the dough can be shaped by hand with the elbow grease. Roll it out pretty thick. Avoid handling it too much.
4. Don’t over bake. Rather it is better to under bake which will not look ready until taken out of the oven.
And the rest is already in your recipe book. Happy baking!