Gluten-Free Cookies are super delicious and perfect for those who are gluten intolerant. This recipe, besides being “gluten-free,” is also low-calorie, as it contains no eggs, butter, or lactose. “For a light and sugar-free recipe, you can use erythritol.” The dough has a different consistency than the classic version, and the cookies remain a bit soft compared to the original cookies. But I can say they are delicious, they can be prepared in 10 minutes, and they are perfect for breakfast and snack time. If you like homemade cookies, try the hazelnut cookies, you’ll love them at first bite.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: About 14 cookies
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 398.32 (Kcal)
- Carbohydrates 20.91 (g) of which sugars 17.48 (g)
- Proteins 6.13 (g)
- Fat 32.11 (g) of which saturated 2.16 (g)of which unsaturated 8.92 (g)
- Fibers 3.91 (g)
- Sodium 29.85 (mg)
Indicative values for a portion of 39 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Gluten-Free Cookies Ingredients
- 1 1/2 cups almond flour
- 6 tbsp almond milk
- 1/4 cup sugar (if you want a lower-calorie cookie, use 1/3 cup of erythritol)
- 1 tsp baking powder
- 1/2 cup dark chocolate chips
- 3 1/2 tbsp sunflower seed oil
Tools
- 3 Bowls
- 1 Parchment paper 1
- 1 Baking sheet
- 1 Teaspoon
- 1 Ice cream scoop
- 1 Wire rack
- 1 Cooling rack
Steps for Gluten-Free Cookies
In a large bowl, pour the oil and add the sugar with the almond milk. Mix the ingredients with a hand whisk, and after mixing well, add the almond flour.
Mix the dough well and add the teaspoon of baking powder, continuing to knead. Even if the dough seems a bit soft, do not worry. Finally, add the dark chocolate chips. If you do not like dark chocolate, milk chocolate chips will work as well.
Now, use an ice cream scoop to shape each cookie, place the cookies on a baking sheet lined with parchment paper, and bake in the oven at 356°F for about 15/20 minutes. Remember that temperature and baking time are indicative, always adjust according to your oven.
Once the cookies are ready, remove them from the oven and let them cool on a cooling rack. The gluten-free cookies have a different consistency from the classic ones and remain very soft, also due to the almond flour.
Enjoy your treat!
Storage of Gluten-Free Cookies
Cookies can be stored for several days in a sealed glass jar. If you want, you can replace the chocolate chips with chopped almonds.
FAQ (Questions and Answers)
What is erythritol?
Erythritol is a sweetener that substitutes sugar, has the same taste, but with almost no calorie intake.
