Gluten-free American cookies

Ingredients for 1 servings:

• 280 g flour mix, gluten-free, for biscuits
• 1 tsp, leveled baking powder
• 1 tsp, leveled psyllium husks, ground
• 1 tsp, leveled salt
• 100 g sugar
• 1 packet of vanilla sugar
• 170 g brown sugar
• 170 g butter, soft
• 60 g cream cheese
• 1 egg(s)
• 150 g chocolate drops, dark
• 150 g chocolate drops, white

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 30 minutes

Soft inside, crispy outside – like from Subway.

First, combine the gluten-free flour mix with the baking powder and ground psyllium husks in a bowl and mix. In a separate bowl, mix the softened butter with the cream cheese, sugar, vanilla sugar, brown sugar and salt for 2 minutes. Then add the egg and continue mixing for 5 minutes. Then add the prepared flour mix and mix briefly on medium speed. Stir the chocolate chips into the batter. Alternatively, you can also chop chocolate coating. Nuts, dried fruit, chocolate drops, etc. also work. At this point, the batter is still quite soft, almost liquid. It is important that the batter is refrigerated for a few hours, at least 3 hours or overnight. Preheat the oven to 180°C (top/bottom heat) and line a baking sheet with baking paper. Use a tablespoon to cut out approximately 4 cm wide balls and, if necessary, briefly shape them into balls in your hands. Place them on the baking sheet, leaving plenty of space between them (max. 8 dough balls per sheet) and bake on the middle rack for about 10-12 minutes. When the cookies are golden brown on the outside and still soft on the inside, remove the baking sheet from the oven and let the cookies cool for a few minutes. Only then carefully transfer them to a wire rack, as they will still be quite fragile. Makes about 25 cookies.