Description
Pour yourself a cold glass of milk, or make yourself a caffe latte, and dunk these delicious gluten free cookies – it's the Italian way to start your day off right.
Ingredients
Scale
- 3/4 cup rice flour
- 5/8 cup corn starch
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/3 cup mashed banana
- 3 tbsp sunflower oil
- 1/4 cup raisins
- juice and grated peel of one lemon
- 1 tsp baking powder
For glazing
- 1/2 cup orange or apricot jam
Instructions
- Soak the raisins in a cup of lukewarm water for a few minutes and preheat the oven to 350 F.
- Put mashed banana in a blender together with the oil, coconut sugar, lemon juice and blend until smooth.
- Combine rice flour, corn starch, almond meal, baking powder, lemon zest and raisins in a bowl, mix well and add in the banana mixture you just prepared.
- Knead by hand until you have a nice ball of dough.
- Helping yourself with a rolling pin, roll out the dough on a floured surface (or a sheet of parchment paper) until 1/3 of an inch thick.
- In a small saucepan, heat up the jam with a teaspoon of water and leave it on the stove for a minute, until it thins out and becomes a bit more liquid.
- Cut the dipping cookies in rectangles (2” by 1.4”) and, using a kitchen brush, spread a thin layer of jam on top.
- Bake for 20 to 30 minutes (depending on your oven) until a golden crust forms on top of your cookies.
- Enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking, Breakfast, Cookies, Snack
- Cuisine: American-Italian, Italian