Chocolate Chip Cookies


Cookies are the classic American round chocolate chip cookies, “Chewy” inside and “Crunchy” outside! It’s hard to resist … Yummie!

I love any type of cookie, but these are the exception.

This recipe is really simple, at any time of the day, you can prepare them.

My version is much lighter than the original, without butter, but still worth a try!


180 g of Rice Flour G.F. (I use Le Farine Magiche)

70 ml of Seed Oil (I use Becel)

80 g of Agave Syroop

50 g of Dark Chocolate chips

1 Egg Bio

50ml Sugar-free Rice Milk(I use Alpro)

½ cc of Cream of Tartar

1 pinch of Himalya salt


In a bowl, work the sugar and egg with an electric whisk, until they become light and fluffy. We add the oil slowly while continuing to mix. We combine the flour, baking powder, chocolate chips and finally the salt.

As soon as the dough has reached a compact consistency, let’s help each other with a spoon and form small spheres, place them on a baking sheet, lined with baking paper, well apart.

With moistened hands, lightly mash the spheres and add a few more drops of chocolate.

Bake (preheated oven) at 170 degrees for about 15/18 minutes.

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