Gluten-free chocolate cookies

Ingredients for 1 servings:

• 200 g rice flour, whole grain
• 40 g almonds, ground
• 25 g baking cocoa
• 1 tsp pure tartar baking powder
• 60 g applesauce
• 20 ml rapeseed oil or sunflower oil
• 1 tbsp date puree
• 1 pinch of vanilla pulp or tonka bean zest
• 1 tbsp honey or similar
• 1 egg(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

healthy, simple and delicious

Combine the wholemeal rice flour, ground almonds, baking powder, and cocoa powder in a mixing bowl and mix well. Then add the applesauce, rapeseed oil, egg, honey, date paste, and vanilla or tonka bean paste. Knead the dough by hand or using the dough hook on a hand mixer. Press the cookie dough together with your hands and chill in the refrigerator for about 1 hour. Preheat the oven to 180°C (top/bottom heat) and line a baking sheet with baking paper. Roll out the dough on a pastry board, cut out shapes with cookie cutters of your choice, and place on a baking sheet lined with baking paper. Bake the cookies on the middle rack for about 15 minutes. Remove the cookies from the oven and let them cool on a cooling rack.