Gluten-free: the quick and easy recipe for chocolate-hazelnut cookies – RTL.fr

This back-to-school 2020 promises to be with a lot of lunchboxes, as few company or school canteens have reopened. Here is a very simple and quick recipe to enjoy chocolate chip cookies, coated with hazelnut chips. Cookies that are easy to transport, for lunch, afternoon tea or even a coffee break. A recipe that requires few ingredients, and not even a food processor, just salad bowls and wooden spoons.

To cut the hazelnuts into pieces without them rolling all over the place, use a bread knife : its large teeth grip the hazelnuts well and this prevents them from escaping and jumping everywhere. To get really soft butter, you have to take it out several hours in advance at room temperature.

The cookie dough freezes very well. And this recipe makes a lot of it, so you can perfectly divide it in half and freeze half of it. You can either freeze the dough as it is, or prepare the small cookie balls, put them in the fridge for a while to harden them and then slip them into a freezer bag. Very handy to always have ready-to-bake cookies ahead of time, just add two minutes to the baking time.

Ingredients:

For about 50 cookies.

– 220 g of unsalted butter
– 150 g of half-brown rice flour
– 50 g of hazelnut powder
– 1 teaspoon of gum mix (or xanthan / guar gum)
– 1 teaspoon of baking soda
– 1 teaspoon of salt
– 150 g of blond cane sugar
– 150 g of whole sugar (rapadura type / brown Vergoise)
– 3 medium eggs
– 250 g of chocolate chips
– 180 g of hazelnuts

7800776122 sans gluten les ingredients pour les cookies chocolat noisette - Gluten-free: the quick and easy recipe for chocolate-hazelnut cookies - RTL.fr
Gluten free: the ingredients for chocolate-hazelnut cookies
Credit: Clem gluten free for RTL.fr

Preparation:

Preparation time: 10 minutes
Cooking time: between 11 to 14 minutes per tray

1. Take out the butter in advance so that it is really soft. Cut the hazelnuts into pieces.

2. Preheat the oven to 175 ° C. Cover the baking sheet with baking paper.

3. In a small salad bowl, mix together the dry ingredients: flour, hazelnut powder, gum mix, baking soda, salt. Keep aside.

4. In a large bowl, crush the soft, soft butter with a spatula or wooden spoon, add the two sugars, then add the eggs. Then pour in the dry ingredients and the chocolate chips.

4. Take the dough with a spoon and form small balls. Roll only half of the ball in the hazelnut pieces.

5. Place the uncovered portion of the cookies on the baking sheet.

6. Bake between 11 and 14 minutes depending on the oven (turning the baking sheet halfway if necessary).

Follow Clem gluten free on:

His website: https://clemsansgluten.com
Facebook: https://www.facebook.com/Clemsansgluten
Twitter: @ClemSansGluten
Instagram: @clemsansgluten

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