Glutenfri cookies med nødder og chokolade

For flere år siden var min yndlingskage cookies med nødder og chokolade. Jeg havde en opskrift som jeg ALTID brugte og den virkede bare hver eneste gang. Så fik jeg cøliaki, og det virkede slet ikke at skifte almindeligt mel ud med glutenfrit mel, så lige indtil i går opgav jeg de lækre cookies.

Men så tænkte jeg, at det måske var på tide at forsøge igen. Jeg skal til julefrokost med min “studiegruppe” og skal have noget slik eller kage med til efter maden, foruden risalamande som står trygt og godt i køleskabet og bare venter på at blive spist!
Så jeg har altså forsøgt mig med cookies igen, og de her smager lige præcis som jeg husker det fra min “almindelige” opskrift. Inspirationen er hentet fra denne opskrift, jeg har blot tilsat mørk chokolade, kanel og glutenfrit mel. Man kan blot undlade kanel hvis det skal være helt klassiske cookies, men med julen så tæt på, og med kanel som jo er mit yndlingskrydderi, var fristelsen simpelthen for stor…

Ingredienser:

125 gram blødt smør
200 gram sukker
2 tsk. vanillesukker
1 æg
225 gram glutenfrit mel (jeg brugte rød Finax)
1 tsk. bagepulver
1 tsk. salt
100 gram grofthakkede hasselnødder
100 gram grofthakket mørk, glutenfri chokolade
2 tsk. kanel

Opskrift på ca. 25 cookies: 

Det bløde smør, vanillesukker og sukker piskes sammen. Tilsæt æg og kanel og pisk igen.
Vend herefter glutenfrit mel, salt og bagepulver i dejen. Til sidst tilsættes nødder og chokolade. Læg dejen i køleskabet i en times tid til den er fast.

Form små kugler dej og læg dem med god afstand på en bageplade. Hvis man vil have præcist lige store cookies kan man med fordel rulle en lang pølse, og skære lige store stykker inden de rulles til kugler. Ellers fungerer det helt fint bare at tage små stykker og rulle til kugler.

Bag kagerne i midten af ovnen ved 180 grader i ca. 10 minutter. Hold godt øje med dem, for når kanterne begynder at blive gyldne skal de ud af ovnen. Kagerne virker ret porøse når de lige er kommet ud af ovnen, så lad dem køle helt af inden de spises!

Herefter – nyd!

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28 comments

  1. Lillian Hansen

    Super opskrift. Jeg er ny udi det glutenfri så jeg er meget begejstret for denne blog.
    Jeg kom 130 gr alm melis i og 70 gr brun farin, det var super godt.
    Jeg kølede ikke dejen men satte den på plade med to skeer og det fungerede fint.
    Vi var enige om disse cookies var bedre end de traditionelle, som jeg også bagte 🙂

  2. Katja

    Fantastiske småkager!! Mega sprøde og lige som de bedste købe-cookies! Vi lavede også en portion alm småkager og en glutenfri – og mine glutenfri vandt med flere længder 🙂

    Jeg brugte blå Finax og ingen kanel. Selv her en uge efter er de stadig lige så sprøde.

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    Det er uden tvivl de bedste cookies, ever, i hvertfald i den glutenfrie verden! De lykkes hver gang. De smager skønt, og der er ingen der opdager, at de er glutenfrie. Jeg laver tit ekstra portion dej og opbevarer en klump i køleskabet eller fryseren. Tak✌️😊

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