The gluten-free ox eyes are made with a mix of natural flours, rice corn, sorghum. With sunflower seed oil, they are suitable for lactose intolerant. Soft and delicious cookies are ideal for breakfast, to be filled with jams, preserves, cocoa cream, but also nut creams for the greediest ones. Try also the version of hazelnut ox eyes.
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 252.74 (Kcal)
- Carbohydrates 30.03 (g) of which sugars 11.62 (g)
- Proteins 3.20 (g)
- Fat 13.86 (g) of which saturated 1.75 (g)of which unsaturated 11.40 (g)
- Fibers 0.67 (g)
- Sodium 14.41 (mg)
Indicative values for a portion of 58 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
Ingredients
- 4 eggs
- 1 1/8 cups sugar
- 1 1/8 cups sunflower seed oil
- 1 1/4 cups gluten-free whole rice flour
- 3/4 cup gluten-free rice flour
- 1 cup gluten-free corn flour (very fine)
- 3/4 cup sorghum flour (gluten-free)
- 1 vanilla bean
Tools
- 2 Bowls
- 1 Baking tray
- 1 Sieve
- 1 Whisk
- 1 Cookie cutter Or round biscuit cutter
Preparation
Sift all the flours in a bowl and set aside. In another bowl add the eggs with vanilla and sugar. Mix well with a whisk and add the oil. Work for 5 minutes until you form a homogeneous cream.
Add the flour mix and knead quickly. Form a dough ball and wrap it in film, let rest for 30 minutes in the fridge.
Roll the dough on a work surface dusted with rice flour to 1/5 inch. Cut the cookies with a 4-inch cookie cutter or glass.
For half of the cookies, form a ring with a smaller cookie cutter.
Bake on a baking tray lined with parchment paper at 350°F for 15 minutes. Let cool.
Fill with jam or hazelnut cream and sprinkle with powdered sugar.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
They keep for 5-6 days in a dessert container.
They keep for 5-6 days in a dessert container.
They keep for 5-6 days in a dessert container.
They keep for 5-6 days in a dessert container.
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