This soft cookies recipe made without any gum binder, gluten free, soft, perfect shape and crispy at the edge
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| soft cookies gluten free |
I don't use granulated sugar because white sugar leads to lots of health problems nowadays.
The only sugar that i use which have low glicaemic index are coconut sugar, monkfruit sweetener, stevia.
I know, granulated sugar is a must if want to make a perfect shape of gluten free soft cookies.
But, in this recipe, i successfully tweak to a new recipe which do not need granulated sugar at all!
The only sugar i used is coconut sugar, with low glicaemic index about 35%
Amazing right?
❌ NO granulated sugar
❌NO gluten flour
❌NO baking powder
❌NO Xanthan gum
❌No organic cane sugar
Only
✅Coconut sugar
✅Gluten Free Flour
It's crispy at the edge but soft chewy inside. Please read at my tips to get the best results
Tips:
- Please melt your butter till brown color cause this will effect cookies result
- When you bake without chill the dough in fridge, cookies will spread more bigger than cookies that been chilled 30min or 1 hour or 24 hours. So, if you like it spread more then you can bake it right away after mix all ingredients. But if you want smaller size & more soft, then chill you dough in fridge
- Use Oven thermometer to get exact temp in your oven
- This cookies after bake, still soft. So, don't try to pick it right after bake. Wait for 10minutes then you can eat your cookies
- can do pan banging method 2x, panbang baking tray in your oven if want crinkle effect on cookies
WATCH the results below:
@asmrdhia GLUTEN FREE SOFT COOKIES Inspired from international blogger but i made a little bit adjustment ❌ NO granulated sugar ❌NO gluten flour ❌NO baking powder ❌NO Xanthan gum ❌No organic cane sugar Only ✅Coconut sugar ✅Gluten Free Flour It's crispy at the edge but soft chewy inside. Please read at my tips to get the best results Tips: - Please melt your butter till brown color cause this will effect cookies result - When you bake without chill the dough in fridge, cookies will spread more bigger than cookies that been chilled 30min or 1 hour or 24 hours. So, if you like it spread more then you can bake it right away after mix all ingredients. But if you want smaller size & more soft, then chill you dough in fridge - Use Oven thermometer to get exact temp in your oven - This cookies after bake, still soft. So, don't try to pick it right after bake. Wait for 10minutes then you can eat your cookies - can do pan banging method 2x, panbang baking tray in your oven if want crinkle effect on cookies SOFT COOKIES INGREDIENTS: - 21 Pcs, 50g each 🍪250g butter unsalted 🍪270g coconut sugar 🍪310g Rice Flour 🍪50g tapioca starch 🍪1 tbsp cornstarch 🍪1 Tsp himsalt 🍪1 Tsp baking soda 🍪1 tsp vanilla powder 🍪4Tbsp plain water 🍪1 whole egg M size or 50g 🍪1 egg yolk M size or 14g Can make it 1/2 dough if you want How to bake it: 1. Melt the butter until you get brown color (refer in video) 2. Let it cool down then add coconut sugar. Mix well. 3. Add eggs and mix well 4. Add water. Mix it & you will get caramel texture 5. Add Dry ingredients gradually 6. Last mix with chopped dark choc. I used 80% dark choc bar 7. Scoop it and rest in chiller/fridge for 30mins to 1 hour. But if you want to bake it right away also can. But your biscuit will spread more bigger 8. Before bake, preheat oven 180°c (convection oven & oven thermometer), heat up and down with fan 9. Then bake for 10-14 minutes 10. 4 mins before end bake, can do pan banging method in oven to get more crinkle result 11. Remove the baking tray from oven and let your biscuit cool down outside. Do not pick it up after bake cause it still soft 11. After 10 minutes, your cookies will be firm and ready to eat with cold milk Full video in my Y.T and blog #softcookies #glutenfree ♬ girls like me don't cry (sped up) - thuy
SOFT COOKIES INGREDIENTS:
- 21 Pcs, 50g each
🍪250g butter unsalted
🍪270g coconut sugar
🍪310g Rice Flour
🍪50g tapioca starch
🍪1 tbsp cornstarch
🍪1 Tsp himsalt
🍪1 Tsp baking soda
🍪1 tsp vanilla powder
🍪4Tbsp plain water
🍪1 whole egg M size or 50g
🍪1 egg yolk M size or 14g
Can make it 1/2 dough if you want
How to bake it:
1. Melt the butter until you get brown color (refer in video)
2. Let it cool down then add coconut sugar. Mix well.
3. Add eggs and mix well
4. Add water. Mix it & you will get caramel texture
5. Add Dry ingredients gradually
6. Last mix with chopped dark choc. I used 80% dark choc bar
7. Scoop it and rest in chiller/fridge for 30mins to 1 hour. But if you want to bake it right away also can. But your biscuit will spread more bigger
8. Before bake, preheat oven 180°c (convection oven & oven thermometer), heat up and down with fan
9. Then bake for 10-14 minutes
10. Remove the baking tray from oven and let your biscuit cool down outside. Do not pick it up after bake cause it still soft
11. After 10 minutes, your cookies will be firm and ready to eat with cold milk
Full video in my Youtube Channel Soon. For beginner maybe you want to learn more.