Gluten-free Cookies - Certified Thermomix person

Heaven in a place on earth....more specifically in your kitchen when you play with recipes and finally land the perfect one! This is the perfect recipe for perfect crunchy chewy cookies. For a IC/PBS version, I used white choco instead of milk chocolate, and the result is just perfect

This recipe is

• Gluten-free

• IC/PBS friendly

• Not dairy-free

• Not vegan

• Not carb low

"Funny, how one good cookie could calm the mind and even elevate a troubled soul". Dean Koontz, American Author

You'll need

• 125g butter

• 150g brown sugar

• 1 egg

• 200g all purpose GF flour

• 100g rice fine semolina

• 50g corn flour

• 120g chocolate chips (If you got chocolate, chop it before you start and it'll give you beautiful heterogeneous chips).

• 1 ts vanilla extract (or 1 packet vanilla sugar)

• 1 ts baking powder

• 1 pinch kosher salt

Instructions

1. Place butter and sugar in the bowl. Mix 1min30/ Speed 3

2. Add the egg and vanilla. Mix 30sec/ Speed4

3. Add flour, salt, baking powder and chocolate chips. Mix 40sec/ reverse knife movement/ Speed 3

4. prepare

5. Drop teaspoonfuls of mixture on 2 flat baking trays

6. Bake for 15 to 20 min at 150°C. or until they just start to turn golden around the edges.

7. Allow to cool. They’ll continue to cook on the baking tray once removed from the oven.

8. Enjoy!

I usually bake half of the mixture and roll the other half then store it in the freezer. Once I want some cookies, I take the rolled mixture, leave it in the fridge for 15 to 30min, slice it and then bake it