I’m sharing the recipe for these delicious gluten-free large cookies. I chose to add hazelnuts and dried cranberries to the dough, but you can add whatever you prefer or even leave them out. They are soft and tasty, among my gluten-free recipes, these are my favorite cookies. They are prepared very quickly, and the result is truly surprising. Come with me and let’s start baking.
Happy baking, Giusi.
You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups rice flour
- 1 cup potato starch
- 1 tsp baking powder
- 2 eggs
- 1/3 cup vegetable oil
- 1/3 cup brown sugar (or granulated sugar)
- 1/3 cup hazelnuts
- 1/3 cup dried cranberries
Steps
In a bowl, pour the flour, the starch, the sugar, and the teaspoon of baking powder.
Add the eggs and oil and with the help of a fork, mix all the ingredients well.
At this point, add the hazelnuts and cranberries and mix well.
Break off small pieces of dough, form a ball, and flatten them slightly. Place them on a baking sheet lined with parchment paper and Bake at 350°F, preheated static oven in the center of the oven, for 20 minutes.
The gluten-free large cookies are ready to be enjoyed. I hope you liked this recipe, see you next time.
Don’t miss my recipes on Instagram Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing
