These Buttery Chocolate cookies are soft and very dense in the middle, which is how I like cookies the best. The Cookies are perfect for serving as a treat on the weekend or if you get friends & family over. Furthermore, the recipe is super easy and quick to make, so you can let the children help and maybe even let them do it alone!
Another great thing is you can make the dough in the morning and shape them on a cutting board, ready to be lifted over to a baking tray when you want to bake them.
I prefer the cookies to be served warm, but it is unnecessary. The Chocolate Buttery Cookies are fantastic, with vanilla ice cream on the side and a great option if you want to use them as a dessert.
Chocolate Buttery Cookies (Gluten-Free & Low FODMAP)
Buttery Chocolate cookies are soft and very dense in the middle!
- Yield: 50–60 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
200g Sugar
1/2 tsp Raw vanilla powder
4 tbsp Raw cacao powder
2 tsp Baking powder
300g Anelise light flour blend gf *
200g Butter (room temperature)
1 Eggs
Instructions
Mix all ingredients well in a bowl until you have a great texture.
Heat oven to 200C.
Knead the cookie dough mixture lightly on the table. Divide the dough into four pieces. Roll each piece into sausages, as long as the baking tray is. Place the rolled dough on the baking tray and press lightly with your whole hand on the dough. Repeat until you have done it for all of them.
Bake the cookies in the preheated oven for 5-7 minutes. Keep an eye on them so they don’t get too much. Remove from the oven, and allow to rest for one to two minutes, if you can!
To serve, place the cookies on a nice plate and enjoy a cup of coffee or tea.
Tip: You can freeze the dough for about two months and then be ready if you get unexpected visitors.
Notes
Eat & Enjoy!
* Sign up for Annelise’s newsletter to get the recipe for the flour blend for free. It’s truly amazing
