Gluten free cookies
Gluten free chocolate cookies without egg, also easily vegan
Hello foodies,
today I have a recipe for you that always works: with your coffee, as an afternoon snack for the kids, or nicely packaged as a small homemade gift. These cookies with chocolate pieces really appeal to everyone!
The best part: they are gluten free and need no egg at all. With plant-based butter, oat or soy milk and vegan chocolate, they become vegan in no time. The almond powder makes them wonderfully crumbly and aromatic.
Let's get started!
Ingredients
Cookies (approx. 25 pieces)
Step by Step
Dough
Butter and sugar
Put 70 g butter (or plant-based butter for the vegan version) and 100 g sugar into a mixing bowl.
Whip until fluffy
Whisk both together with the whisk on the highest setting for 10 minutes. The mixture becomes lovely and fluffy, airy and almost white. Patience pays off here: since there is no egg in the dough, the air whipped in creates the pleasant texture.
Milk, vanilla and salt
Pour in 50 g whole milk (or oat or soy milk). Add 1 tsp vanilla liquid aroma and 2 pinches of salt using the measuring spoons, then whisk everything for another minute on the highest setting.
Aroma «Vanille»
Measuring spoon set, 4 pieces (1.25 - 15 ml)
Flour, almond powder and cornstarch
Add 120 g gluten free flour, 75 g almond powder and 1 tsp cornstarch. We used a special gluten free flour blend from the supermarket. If you don't need to bake gluten free, simply use half white flour.
Extra fine white almond flour - 500 gr
Cornstarch, 400 g
Mix in baking soda and mix by hand
Add 1/2 tsp baking soda. Since this recipe contains no egg, it is best to finish mixing the dough by hand with a dough scraper until it is just homogeneous. This gives the cookies a lovely texture.
Baking soda 100g
Plastic dough scraper
Fold in the chocolate
Once the dough is homogeneous, add 120 g dark chocolate (or vegan chocolate) and fold it in with the dough scraper.
Baking-stable dark Chocolate drops
Shape and bake
Prepare oven and tray
Preheat the oven to 180 °C convection. Place a Silicone mat on a perforated baking tray so the cookies bake evenly.
Perforated baking tray aluminium 40 x 30 cm
Silicone mat 40 x 30 cm
Shape into balls
Use an ice cream scoop to portion small, evenly sized dough balls and place them on the Silicone mat with some space in between.
Ice cream scoop
Flatten and bake
Gently flatten each ball by hand so you get nice cookies. Then bake them for about 8 minutes in the middle of the preheated oven.
That's it! Let the cookies cool briefly on the tray. In our kitchen they were gone in no time.
Gluten free cookies
Ingredients
Cookies (approx. 25 pieces)
Preparation
- Dough: Beat butter and sugar on the highest setting for 10 min. until fluffy, then beat in milk, vanilla and salt for 1 min.
- Dry ingredients: Add flour, almond powder, cornstarch and baking soda, finish mixing by hand with the dough scraper, fold in the chocolate.
- Shaping: Use the portioner to scoop balls, place them on a silicone mat and perforated tray, and press down slightly.
- Baking: Approx. 8 min. at 180 °C convection in the middle of the oven.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our baking kitchen, in exactly the sizes this recipe was tested with.
Ingredients
Liquid aroma «Vanille»
Extra fine white almond flour - 500 g
Cornstarch, 400 g
Baking soda 100g
Baking-stable dark Chocolate drops
Accessories
Measuring spoon set, 4 pieces (1.25 to 15 ml)
Dough scraper made of plastic
Perforated aluminium baking sheet 40 x 30 cm
Silicone mat - 40 x 30 cm
Ice cream scoop
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure they turn out perfectly
Replace the butter with plant-based butter, the milk with oat or soy milk, and use vegan chocolate. The quantities stay exactly the same.
The 10 minutes of beating the butter and sugar is not a typo. Without egg in the dough, the air you beat in gives the cookies their lovely, crumbly texture.
Use a portioner to make all the dough balls the same size. That way, all the cookies finish baking at the same time and none of them get too dark.
Frequently asked questions
Yes, of course! If you don't need to bake gluten free, simply replace the gluten free flour with the same amount of semi-white flour.
Since there is no egg in the dough to hold it together, it gets the best texture if you only mix it briefly with the dough scraper until it is just homogeneous.
In a well-sealed tin they keep for about 5 days. Packed in a pretty jar, they also make a lovely gift.
Print recipe
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