Gluten Free Two Way Protein Rich Cookies

INGREDIENTS (about 20 medium cookies – about 100/110 calories per cookie)

100 gr chickpea flour
100 gr rice flour
60 gr almond meal (ground almonds)
50 gr fine light brown sugar
50 gr soft butter
50 gr coconut oil
1 large egg
to decorate:
a few small strawberries thinly sliced (with two small wedges removed to form tulip shape)
a small fresh rosemary sprig
1/4 cup chocolate chips

1. Combine dry ingredients except sugar and chocolate chips – set aside.
2. Beat the fats with the sugar and egg until smooth.
3. Mix the above mixture into the dry ingredients. Incorporate chocolate chips into half the dough.
4. Form each half into a ball. Cover with cling film and refrigerate for 1/2 hour.
5. When ready to bake form small walnut sized balls and place them evenly on a wax paper lined baking sheet.
6. Press each ball slightly with the bottom of a glass. Place a slice of the prepared strawberries on half of the plain cookies with a few rosemary needles forming the stem and leaves.
7. Bake the cookies in a 180deg C (370deg F) preheated oven for about 15 minutes or until slightly golden.
8. Remove cookies to a cooling rack.

Cookies ready for the oven

Cookies fresh out of the oven

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