The cornmeal and chocolate cookies are soft and delicious to enjoy for breakfast or a snack. Made with gluten-free flours, they are also naturally dairy-free.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3/4 cup gluten-free cornmeal
- 1 1/2 cup flour (Mix It Schaer)
- 1/3 cup sunflower seed oil
- 2 eggs
- 1/3 cup sugar
- 1/2 teaspoon gluten-free baking powder
- 1 lemon (zest)
- 2.5 oz dark chocolate (gluten-free)
Tools
- 1 Bowl
- 1 Grater
- 1 Whisk
Steps
Break the eggs into a bowl, add the grated lemon zest, sugar, and oil. Beat with a whisk until smooth and well combined.
Add the flour, baking powder, and dark chocolate chips. Mix well to form a soft dough.
Take pieces of dough weighing about 1 oz and roll them into balls. Place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 350°F for 15 minutes. Remove from oven and let cool.
Store in a closed container for up to a week.
WARNING: Consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination
Tips
Sunflower seed oil can be replaced with other mild flavored oils like rice or corn.
You can also use milk or white chocolate.
You can also use milk or white chocolate.
You can also use milk or white chocolate.
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