Soft coffee cookies without lactose, with rice milk, a new version of one of my most-read recipes online. By now, this dough is one of my go-to recipes when I need to prepare an easy and quick breakfast for the next day. In fact, this recipe requires a very soft bowl dough that’s not sticky, and unlike shortcrust biscuits, it doesn’t need to rest in the fridge. In this recipe, I use instant coffee for a real reason. During the summer period, in fact, for making various recipes with cold coffee and related, I needed to use this ingredient and this new idea allowed me to use a bit more of it. One of many ways not to waste anything. Perfect for dipping, the soft coffee cookies without lactose are ideal for breakfast, and below I leave you some other ideas to prepare for our sweet morning awakenings.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 14 large cookies
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/8 cups all-purpose flour
- 1/2 cup brown sugar (plus extra for garnish)
- 2 teaspoons instant coffee
- 1 oz lactose-free milk
- 1/3 cup sunflower oil
- 1 1/4 teaspoons baking powder
- 1 egg (medium)
Tools
- 1 Bowl
- 1 Fork
- 1 Baking sheet
- 1 Parchment paper
- 1 Cup
- 1 Teaspoon
Steps
To make the soft coffee cookies without lactose, first dissolve the instant coffee in the warmed rice milk by stirring it.
In a large bowl, add the flour and sugar to the egg.
Add the coffee dissolved in the milk.
Then pour in the sunflower oil.
Add a leveled teaspoon of baking powder.
Start mixing initially with a fork to combine the ingredients together.
Continue kneading by hand until you obtain a homogeneous dough.
With slightly moistened hands, form balls slightly larger than a walnut.
Roll each ball in brown sugar.
Arrange them spaced apart on a baking sheet lined with parchment paper and gently flatten them.
Bake in a preheated ventilated oven at 356°F for 15-17 minutes, in the middle of the oven, until the cookies dry out. Let them cool slightly before enjoying.
Storage
The cookies will stay fresh, stored airtight in a box, even metal, for about a week.
FAQ (Frequently Asked Questions)
Can I substitute the brown sugar with powdered or granulated sugar?
Absolutely, both for the filling and the exterior decoration.
Besides rice milk, what other milk can I use?
Oat milk, soy milk, or almond milk, but be mindful of the final result, as the taste should be to your liking!
