Easy recipe for glutenfree cookies with chocolate and nuts Quick to make and gluten and lactose free! You’ll love these cookies that are crispy on the outside and soft on the inside.
If you’re looking for a really easy recipe, this is the one for you. Cookies in general are very easy to make, you can even make them with little kids.
If you think about it, cookies are nothing more than a combination of flour, sugar and butter (and egg if you want). So why would you buy them at the supermarket when you can make them yourself? Prepare delicious cookies to your taste at home in just 15 minutes with this recipe, you’ll see how good they’re!
TIPS for PERFECT glutenfree cookies
But for cookies to save a snack, they’ve to be perfect. Here are my little tricks!
- Ingredients at room temperature
Take the eggs and butter out of the fridge about 30 minutes before making the recipe. This way they’ll be at room temperature and your dough will be much better.r.
They not only give the cookies a crunchy texture, but also a slightly salty note. You can use walnuts, almonds or pecans.
- This way you’ll prevent the cookies from drying out.
When they’re done and golden brown, take them out of the oven and let them drain on a rack. If you leave them in the oven, even if it’s turned off, the residual heat will continue to bake them and they’ll dry out.
See how easy it is to prepare these cookies with walnuts.
How to bake glutenfree cookies
All the ingredients to bake these cookies
- 125 g butter (I used lactose-free)
- 80 g brown sugar
- 80 g white sugar
- 1 egg L
- 1 tablespoon vanilla essence
- 250 g rice flour
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- Half or one cup of chocolate
- Half or one cup of nuts to taste
Use butter (either lactose-free or lactose-free), not margarine or sunflower oil. Butter is the key to a cookie that is crispy on the outside and fluffy on the inside.
Tip: The butter should be at room temperature and preferably very, very soft. Adding it to the dough when it’s still soft will give the dough a better texture.
Step by step to these glutenfree cookies
Making these cookies is super easy. You’ll need a large bowl and the ingredients at room temperature.
First, cut the butter into pieces and put it in a bowl. Add the white sugar and stir well until you get a creamy consistency. Then add the vanilla essence and the egg.
Then add the rice flour and corn flour and sprinkle some baking powder. When the flour is well incorporated, add the chocolate French fries and walnuts.
Finally, shape the cookies and place them on a baking sheet (on parchment paper or silicone paper). Bake the cookies at 180ºC for about 13 minutes. When the cookies are lightly browned, take them out of the oven and let them cool on a rack – done!
Can you freeze the dough?
Sure, you can double the amounts in the recipe and make twice as much dough at once. Then you can freeze the dough in the form of balls or cookies.
Can the vanilla essence be replaced with another ingredient?
Yes, you can replace it with a teaspoon of honey and a little cinnamon powder.
If you don’t have chocolate chips, you can replace them with dark chocolate and chop it into small pieces.
Can you replace rice flour with wheat flour, pastry flour or kamut flour?
Yes, you can! This recipe can be made with gluten or gluten-free flour. Kamut flour is certainly a very good option with gluten.
How can the cookies be frozen?
Ideally, you should freeze the dough in the form of cookies or balls. Then, when you want some cookies to snack on, just take them out of the freezer, place them on the baking sheet, and bake them for 13 to 15 minutes. The baking time will be a little longer. If you want, you can also freeze the already baked cookies, that’s also a good option.
You can make twice as many cookies just by doubling the quantities.
If you want to make more cookies and freeze some of the dough, just double the amounts of each ingredient. Here are the ingredients for each quantity of cookies
- 250 g butter (I used lactose-free butter)
- 160 g brown sugar
- 160 g white sugar
- 2 eggs L
- 2 tablespoons vanilla essence
- 500 g rice flour
- 2 teaspoons baking powder
- 2 tablespoons cornstarch
- One and a half cups chocolate to taste
- One and a half cups of walnuts to taste