Recipe with the SGFS Universal Mix
Gluten-free chocolate chip cookies.
A simple and delicious recipe to prepare approximately 10 to 12 cookies with 150 g of SGFS Universal Mix.
Preparation
The recipe step by step
- 1
Mix the soft butter, brown sugar and white sugar until you obtain a creamy texture.
- 2
Add the egg and natural vanilla extract, then mix until combined.
- 3
In another container, mix the SGFS Mix, baking powder and salt.
- 4
Add the powders to the butter/egg mixture. Mix just enough to obtain a smooth paste.
- 5
Add the chocolate chips.
- 6
Let the dough rest for 15 minutes.
- 7
Form balls of 35 to 40 g and place them on a baking tray covered with baking paper, spacing them apart.
- 8
Preheat the oven to 180°C.
- 9
Cook for 10 to 12 minutes. The edges should start to brown and the center should remain slightly tender.
- 10
Let cool for 10 minutes on the baking sheet before moving the cookies.
Cook for around 10 minutes and leave the center still slightly tender when it comes out of the oven.
One mix, several uses
Gluten-free cookies with the Universal Mix.
This recipe uses 150 g of SGFS Universal Mix as a dry base. Also find other recipes in development: bread, panuozzo, pancakes, sponge cake and gluten-free pizza.
5 ingredients, no corn, no legumes, no added additives and no added preservatives. See the Universal Mix page.
Frequently asked questions
Succeed cookies.
How many cookies do you get with this recipe?
The recipe allows you to prepare approximately 10 to 12 cookies with 150 g of Mix SGFS.
How long should you let the dough rest?
Let the dough rest for 15 minutes before forming the 35 to 40 g balls.
How to keep a soft center?
Bake for around 10 minutes and take out the cookies when the edges start to brown while the center remains slightly tender.