This is a classic very luxury cookie recipe, wich originates from the "urban legend Marcus Neiman 250 dollar cookie recipe" wich I have modified a bit. I made this togheter with my little brother for my sisters birthday.
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Ingredients
Oven is 190 C for 10 min
150 g butter or 1,5 dl liquid butter & rape seed oil
2 eggs
1,5 dl sugar
1,5 dl dark brown sugar
1 ml mesuring spoon salt
1 tea spoon vanilla sugar
2 tea spoons baking powder
3 dl almond flour
6 dl fiber oatmeal
300-400 g of gluten free sweets (we used 1,5 200 g marabou milk chocolate)
Tips! - Gyllenhammar fiber oatmeal is excellent to use since it is already deflocculated. If you don't have it you can use regular oatmeal, just run it trough your mixer to make it finley divided.
- If you don't want it gluten free just switch the almond flour to regular wheat flour, it will make the cookies crispier.
- If you want milk free, just switch to your favourite gluten and milk free sweets and add it to your cake mixture. Try dark chocolate for example. Instead of butter use a milk free margarine/vegetal butter of your preference.
Mix all the dry ingredients togheter in a bowl. Add the liquid oilbutter and eggs. Stir. Continue mixing togheter with your hands. Chop quite chunky bits of the cocolate. Add it to your cookie mixture. Make small round balls and flatten them with your hand. if the mixture starts to stick too much to your hands, scrape them off and wash them with water, then continue. Put on a oven plate with baking paper 190 C for 10 min. They will float out a bit but not that much. They will be soft once out of the oven and harden a bit more when they cool.
Enjoy your delicious gluten free cookies.
Please let me know what you think if you tried it!
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