Since working for La Guinguette d’Angèle, I’m more interested in the spirit of gluten free. Until then I myself was interested but more out of curiosity. I now found a real interest, particularly in terms of health but also taste. I feel that eating gluten free succeeded me much better, however, I have not had enough perspective to realize it. For that, I would have stopped at least 2 weeks and see the results. I’m also going to start asap!
Cookies of in La Guinguette are absolutely delicious and I urge you to go as fast rue Coquillière in Paris for a taste ( chocolate-pecan are to die for!). The book of Angèle, Délicieusement Green gives you the recipe. From this, I wanted to adapt my way. I followed this recipe as a base but I added small items to me.
The result is really great. I find even much better than normal cookies to refined wheat flour. Hazelnut that I added and buckwheat flour bring a little subtle taste. They are soft and wonderfully accompanied with a green tea in the afternoon.
However, they are not yet vegan. This will probably be the next step.
Chocolate chip cookies
For 12 cookies
Preparation time : 15 minutes / Break time : 30 minutes / Cooking time : 10 minutes
Adapted from a recipe of Délicieusement Green by Angèle Ferreux-Maeght
100 g brown rice flour
60 g of whole buckwheat flour
80 g hazelnuts powder
80 g whole cane sugar
60 g panela
160 g butter
1 egg + 1 egg white
80 g dark chocolate
1 handful flax seeds
1 pinch Guérande salt
Grind the flax seeds and chop the chocolate if it is tablet.
Melt the butter and mix it with sugar and salt. Add the flour and hazelnut powder. Mix. When the mixture is homogeneous, add egg and white. Add flax seeds and chocolate. Mix.
Place the mixture in the fridge for 30 minutes.
Preheat oven to 180°C.
On a baking sheet lined with baking paper, form doughs balls. I use for it an ice cream scoop. This method is very effective.
Bake for 10 minutes at 180°C. Add a few minutes if you prefer crisper.