Gluten-free yogurt cookies for a soft, light breakfast.
They are very simple to prepare and remain soft; they contain no butter and no oil. These are wholesome little treats made with few ingredients, ideal for breakfast. They take little time to prepare and are perfect for the whole family.
Come and bake with me.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for gluten-free yogurt cookies
- 1/4 cup yogurt
- 1 cup rice flour
- 3 tbsp + 2 tsp potato starch
- 3 tbsp + 1/2 tsp sugar
- 1 1/2 tsp baking powder
- 1 egg
Steps for gluten-free yogurt cookies
In a bow, beat the egg with the sugar. Add the yogurt and finally the flour, the potato starch and the baking powder. Knead well until you form a dough; if necessary, add a little more rice flour. The dough should be soft and not sticky.
Roll the dough out on a sheet of parchment paper lightly dusted with flour or on a work surface and form a rectangle.
I made a rectangle about 10 x 6 inches and then cut small cookies of about 2 x 2 inches. Of course you are free to use cookie cutters or choose the thickness and size you prefer.
Once ready, bake in a conventional oven at 356°F for 15 minutes, until they are lightly golden on top.
I hope you enjoyed this recipe. See you next time.
Storage for the yogurt cookies
You can store these gluten-free yogurt cookies in an airtight container or under a glass dome for about 3-4 days. They will retain their softness if kept in a cool, dry place.
FAQ (Questions and Answers)
Can I use a fruit yogurt?
Yes, you can use the yogurt you prefer, including flavored yogurt such as vanilla or lemon to give the cookies a different aroma.
Can they be made without eggs?
This specific recipe uses an egg to bind the dough, but you can try substituting it with half a mashed banana; keep in mind the flavor will change slightly.
Can I substitute the potato starch?
If you don’t have potato starch, you can use the same amount of cornstarch (maizena).
