This incredible recipe for fluffy chocolate cookies is one of those really intense ones, as we use 100% cocoa.
It's a chocolate cookie recipe that, once made, is crispy on the outside and soft on the inside.
The next day, you will enjoy a fluffy chocolate cookie that is incredibly pleasant to the palate.
LACTOSE-FREE CHOCOLATE COOKIE RECIPE
You won't just be using butter or cow's milk to make this fluffy chocolate cookie recipe.
For the fat in the recipe, you will use coconut oil, but you can also use another vegetable oil of your choice.
To hydrate the dough, you will use coconut milk, but you can also use another plant-based milk of your choice.
However, if you don't have coconut oil or coconut milk or don't want to use them, you can use butter and cow's milk.
DURABILITY AND STORAGE
This fluffy chocolate cookie recipe will last for about 15 days outside the refrigerator, so you'll have plenty of time to enjoy it.
Store in a tightly sealed jar to ensure the best texture and preserve all the flavor.
As I said before, this lactose-free chocolate cookie is crispy on the outside and soft on the inside, but only on the first day.
Afterwards, it becomes fluffy, even reminiscent of the texture of a cupcake, making each bite a deliciously surprising experience.
REPLACING THE INGREDIENTS OF THE FLUFFY CHOCOLATE COOKIE
In this gluten-free recipe, you will use rice flour and potato starch, ingredients that give the cookies a light and tasty texture.
To replace rice flour and maintain a similar texture, try millet or sorghum flour, which are equally delicious and nutritious alternatives.
If you want to change it up, you can swap the rice flour for oat flour, but remember that the texture of the cookie will be a little different.
If you prefer to avoid potato starch, you can use the same amount of grams of sweet cassava starch or cornstarch, ensuring the same consistency in the dough.
Since cassava starch and cornstarch absorb less moisture, it is important to adjust the amount of coconut milk to maintain the ideal consistency of the dough, resulting in perfectly soft and tasty lactose-free chocolate cookies.
Gluten-free and lactose-free cookies
- Total Time: 30 minutes
- Yield: 4 people
- Diet: Gluten Free
Description
With great enthusiasm, we share this incredible gluten-free and lactose-free cookie recipe, perfect for those looking for healthy and tasty options.
Prepare yourself for a unique culinary experience, where every bite is an invitation to pleasure and conscious indulgence.
Now, without further ado, let’s dive into the simple steps of this culinary process that is sure to delight your taste buds and senses.
Additional features: Economical, Recommended for vegans, Recommended for vegetarians, Lactose-free recipe, Gluten-free recipe, Baked
Ingredients
INGREDIENTS
- 200 grams of cornstarch
- 1 cup softened or melted margarine
- 5 tablespoons of sugar
- 3 tablespoons potato starch
- 2 tablespoons rice flour
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
Instructions
- Mix all the ingredients in a bowl until you get a smooth, homogeneous dough like the one in the photo.
Tip: If the dough is too soft, leave it in the fridge for 20-30 minutes. - Separate the dough, shape into walnut-sized balls and place on a baking tray lined with baking paper. Flatten or flatten with your hands and bake in a preheated oven at 180ºC until golden brown (about 15 minutes).
- Remove from the oven, let it cool a little and your lactose-free and gluten-free cornstarch cookies are ready. Try them and tell us what you think in the comments. Enjoy your meal!
Notes
If you liked the gluten-free and lactose-free cookie recipe, we suggest you enter our Cookie Recipes category.
- Prep Time: 30 minutes
- Cook Time: 15-30 minutes
- Category: Cookie
- Method: Handmade
- Cuisine: Brazilian
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 19.2 g
- Sodium: 21 mg
- Fat: 9.6 g
- Saturated Fat: 6.9 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 2.3 g
- Cholesterol: 15.9 mg
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