Steps

• In your bowl, pour the two types of flour and mix them together. Make a kind of well in the center of the flours (the fountain) and add the sugar, salt, baking soda, and chocolate chips. In my case, also the dried or candied fruit that I had left over from Christmas.

  

• After mixing the ingredients well, start pouring the oil and slowly use the fork to bring in the flour from the edges. Use the fork as long as you can, then start assembling with your hands. Don’t worry if the dough doesn’t come together like usual cookie dough, but it’s precisely the use of these special flours that prevents it. Try to form a homogeneous dough, and if it tends to crumble, moisten with 1 or 2 tablespoons of water. You will see it will improve and become compact.

  From the dough, break off pieces that you will round in your hands to form balls, which I slightly flattened once placed on parchment paper.

  The gluten free crumbly cookies will bake in a preheated fan oven, at 356°F for about 18 minutes.

  

• Once baked, don’t worry if they feel a bit too crumbly, handle them gently as they “say” and you’ll see once cooled they will be tender and super delicious. They will melt in your mouth.