Recipe for gluten-free and lactose-free cookies
There can be several reasons why one either lives 100% gluten- and/or lactose-free, or simply chooses to avoid gluten and lactose every now and then.
Perhaps your body is more or less intolerant to one or the other – or maybe you’re aiming for some other health-related effects.
No matter what your reasons may be, you should under NO circumstances miss out on delicious and sweet cookies!
I actually have a friend who has been diagnosed with both lactose intolerance and gluten allergy, and if you think she sounds REALLY unlucky, let me tell you, it doesn’t end there: She is also allergic to nuts! Yep, unfortunately, you can be that unlucky.
Often, nuts (in the form of, for example, almond flour) are used as a substitute for regular flour in gluten-free recipes. So when I decided to treat my friend to something delicious, you can understand that it was quite a challenge I suddenly faced. Challenge accepted!
And may I say, the result was MORE than successful.
Gluten-free and lactose-free cookies
Equipment
- Kitchen Scale
- Pot
- Microwave (a possibility)
- Glass Bowl
- Bowl
- Sieve
- Oven
Ingredients
- 115 gram Margarine melted
- 150 gram Brown Sugar
- 115 gram Sugar or cane sugar
- 1 pcs. Egg
- 4.2 gram Vanilla Essence or vanilla paste/extract
- 180 gram Oat Flour Gluten-free. Or blend gluten-free oats
- 200 gram Dark chocolate coarsely chopped or chocolate chips
- 4.8 gram Baking Soda
- 5 gram Flake Salt
Instructions
- Start by melting the margarine, this can be done in a pot or the microwave.
- Mix the margarine with brown sugar and sugar in a large bowl.
- Add the egg and vanilla essence and mix together.
- Pour the oat flour and baking powder through a sieve into the bowl. Mix well.
- Add salt and chocolate chips and mix together.
- Chill it while the oven preheats to 160 degrees Celsius (320 degrees Fahrenheit) convection.
- Scoop dollops with a tablespoon/ice cream scoop onto a baking paper-lined tray. Place max. 9 per tray with good spacing between them, as they spread out.
- Bake in the middle of the oven for 10-15 minutes, they should slightly color.
- Let them cool on the baking paper on a rack.