Gluten-Free Cocoa Cookies: Crumbly and Quick.
Here’s a perfect recipe for those looking for a delicious treat and gluten-free! These Cocoa Cookies are extraordinarily crumbly and melt in your mouth, thanks to the clever use of rice flour and potato starch in a rich butter shortcrust pastry.
The dough is very quick to prepare (it only requires 30 minutes of resting in the refrigerator) and the cookies are ready in no time!
They are ideal for breakfast, a snack, or any time of the day, and I assure you, they will disappear in a flash.
Come with me, let’s start baking right away!
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for gluten-free cocoa cookies.
- 7/8 cup Rice flour
- 2 1/2 tbsp Potato starch
- 3 1/4 tbsp Granulated sugar
- 1/4 cup Butter (Softened)
- 1/4 cup Unsweetened cocoa powder (Gluten-free)
- 1 Egg
- 1 tsp Baking powder
Steps for gluten-free cocoa cookies
In a bowl, work the butter with the sugar until it becomes a cream, then add the egg.
Add the baking powder, potato starch, flour, and the cocoa.
Work the dough well, it will take a few minutes to compact it, you should insist until you create a dough ball. If the dough needs more flour, feel free to add it.
Wrap the dough ball with plastic wrap and place in the fridge for at least 30 minutes.
After the resting time, break off small pieces from the dough, work them quickly and form small balls using the palm of your hands, and place on a baking sheet lined with parchment paper.
In a small bowl, sift some powdered sugar, dip a cookie cutter in it, and create decorations on the cookies. (This step is not necessary, it’s just for decoration).
Bake at 356°F (180°C) in a preheated static oven for 15 minutes in the center of the oven.
Let the cookies cool completely. The gluten-free cocoa cookies are ready to be enjoyed. I hope you liked the recipe, see you next time.
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