Cookies are my passion. Unfortunately a passion I will have to shortly give up, because in about a week or so I am starting a much more strict macro regime…not such great news for this blog I´m afraid, but I am sure there will be stuff to blog about and some recipes to share! I just really have to put healing as my priority for some time (at least for a couple of months) even if that means making less decadent culinary creations and especially it will be a big limitation on all sweets.
So as you can imagine, I am now using the last days to cook and bake some of those soon-to-be-banned goodies (yep, that´s me, I always try to indulge while I can, even if that´s not the wisest thing on Earth to do :-D). These glutenfree cookies came out pretty well, I think, based on the judgement of a couple of friends as well…
1 cup of white rice flour
about 3/4 cup of buckwheat flour
1/2 cup almond flour
a pinch of salt
1 tbsp cinnamon
about 1/2 tsp vanilla powder
3 tbsp rice malt
a handful of raisins
1/4 cup olive oil
Mix all together 😀 Most recipes say: mix dry ingredients, mix wet ingredients, mix dry and wet. Well, as you wish, I usually don´t give a damn, but it does make sense 😀
Bake in a preheated oven (180°C) for about 20 minutes.