Gluten free and butter free french cookies
These cookies are very spongy and the pieces of chocolate run down when you bite into it...a real treat ! To replace the butter, I used some fromage blanc, but you can also do it with yogourt. I tried several versions of cookies without butter: with avocado, with banana ... but I must admit that this is the best recipe that I made !
Fromage blanc has the advantage of not coloring the cookies while providing them an even softer texture than with butter. It is really impressive ! This recipe is practical because it is quick to make (barely twenty minutes) and very easy. It's a recipe perfectly suited to preparation by children, for example, and I'm sure they'll love pushing the chocolate squares into the cookies! ;)
Preparation time : about twenty minutes For a dozen cookies :
5,6 ounces fromage blanc (or yogourt)
2 whole eggs
2 tbsp. yeast coffee
2 tbsp. honey soup (or 2 ounces of sugar)
60g corn flour
40g potato starch
80g rice flour
1 pinch of salt
chocolate squares (count three or four squares per cookie)
Recipe :
Preheat the oven to 356°F.
In a bowl, mix the fromage blanc (or yogourt) with the honey until the mixture is homogeneous.
Add the eggs and mix until well incorporated.
Add the flour, baking powder and salt all at once. Mix again.
On a baking sheet lined with parchment paper, divide the cookie dough into small balls.
6. Then cut a chocolate bar into squares and push the squares into the dough.
7. Bake for about 20 minutes (wait for the dough to color a little). And now, you can taste them!
