Let me introduce very easy and scrumptious cookies. You do not need to roll, to chill, to rise, to press them. All ingredients just beat together, divide into small portions and ready to bake. These cookies are crunchy on the outside and chewy in the inside. They are totally glutenfree so could be the perfect dessert for any child, any adult. And, one more.. they are super tasty. Enjoy!
- ½ cup (minus 1 tablespoon) butter, softened
- ¾ cup turbinado sugar
- 1 tablespoons agave syrup (or other plant based syrup)
- 1 egg
- 1 teaspoon vanilla extract
- 6 tablespoons buckwheat flour
- 7 tablespoons rice flour
- 125 g rolled oats
- pinch of salt
- 1 teaspoon baking powder
- 100 g finely chopped unsalted pistachios
- 100 g dried cranberries, chopped
In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, baking powder, salt and oats, mix until combined. Add pistachios and cranberry, mix just until incorporated.
Preheat oven to 375°F and line a large cookie tray with parchment paper.
Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball slightly and bake the tray for 15 minutes until cookies are golden brown. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.
Tags:cranberry, glutenfree, oats, pistachio.