Gluten/wheat free cookies: only compliments, do they taste the same or are they better

Get compliments on these healthy, gluten-free cookies and wow those who try them with their grain-free flavor and texture.

An easy and delicious recipe for gluten-free and dairy-free peanut butter cookies.

Recipe for 2 people.

Gluten-free, Gluten-free and lactose-free, Lactose-free, Vegetarian

Preparation: 01:45 + cooling time

Interval: 01:15

TOOLS

1 shallow baking pan(s) (or more), 1 strainer(s), 1 bowl(s), 1 spatula(s), 1 ice cream scoop (optional)

EQUIPMENT

mixer (with paddle whisk) + conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients GLUTEN FREE BISCUITS

– 100 g of lactose-free, creamy butter, plus a little something for greasing.

– 1/2 cup(s) peanut butter (½ cup = 100 g)

– 1/2 cup(s) granulated sugar

– 1/2 cup(s) brown sugar, sifted.

– 1 tablespoon(s) cocoa powder (optional) ^from

– 1 teaspoon(s) of vanilla essence

– 1 egg unit, small (1 small egg = 33 g)

– 1 cup(s) premium gluten-free mix or enough to make.

– 1 teaspoon(s) of baking soda ^from

– salt to taste, pinch.

– 3/4 cup(s) gluten-free and dairy-free chocolate, chopped or chips.

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. Remove the lactose-free butter from the refrigerator and use it as an ointment.
3. Chop the chocolate unevenly or use flakes.
4. Sift the brown sugar directly into the bowl of the food processor.
5. For one recipe (2 people) the expected yield is 11 large biscuits, measuring 7 cm each.
6. Line one or more shallow baking sheets with parchment paper or a silicone mat. Spread a little butter on top to grease it.

PREPARATION:

Gluten-free cookies:

1. In the bowl where you have already sifted the brown sugar, place the lactose-free butter, the peanut butter, the granulated sugar, the cocoa powder (optional), a pinch of salt and the vanilla essence.
2. Beat with a whisk until the mixture becomes light in color.
3. Add the eggs, one at a time, beating after each addition.
4. Beat some more, for another 2-3 minutes after adding the egg(s).
5. Add the gluten-free 00 flour and the bicarbonate, beat to combine everything.
6. Check that the mixture is creamy, but at the same time consistent like ice cream, try to make it into a ball, otherwise add little by little more flour until you get the right result (in some tests, depending on the mixture, it was necessary to add 50% more).
7. Mix with chopped chocolate or chocolate chips.
8. Using a standard ice cream scoop (optional), form balls and place them into the molds, leaving 3 fingers between them.
9. Flatten slightly, leave in the refrigerator for 1 hour or until firm.
10. With 15 minutes left in the fridge, preheat the oven to 190°C.
11. Bake for 8-12 minutes or until the dough is dry on top (it will still be soft).
12. Remove from the oven and leave to cool for 5 minutes: once cold the biscuits will be firm and easy to handle.
13. Transfer to a wire rack and let cool completely.

FINALIZATION AND ASSEMBLY:

1. Once cold, store it gluten free biscuits in an airtight container.
2. Serve as an accompaniment to coffee or as an afternoon snack.

a) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN. b) This ingredient(s) may contain traces of lactose due to cross contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People who suffer from any type of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk-derived products, such as casein, albumin and milk powder. That is why we always recommend reading the labels of this ingredient(s) and all others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.