These are perfect rolled cookies made from the best, most delicious, and crisp dough you’ll ever make.
And the magic of this dough is that it’s made quickly and easily,
without much prep and with minimal effort.
This dough’s perfect match is rolled cookies.
It’s full of magical crispness,
and any spread you choose to put on it will work like magic.
A quick, easy-to-make, and winning dough.
Perfect for any day of the year,
and for any little craving for a sweet and indulgent bite 🙂
Happy days to us all 🙂
Gluten-free rolled cookies | Photography: Essy Roz
Gluten-free rolled cookies
Ingredients
Please note: All of my recipes are measured in universal cups (a measuring cup with a volume of 250 ml) - I recommend choosing them so that you get the most accurate and perfect result.
Suitable for one beautiful family-sized cookie roll:
For the dough:
- 50 g cold butter
- 1 egg (M/L)
- 2 1/4 cups almond flour
- 1/4 cup powdered sugar (for alternatives, see “A Little Extra From Me”)
- 1 cup cornstarch
- 1 teaspoon baking powder
- A pinch of salt
For the filling:
- 1/3 cup of any spread you like – I used store-bought chocolate spread. You can also spread date filling, silan and cinnamon, or any other spread you choose 🙂
Preparation
Preheat the oven to 175°C, preferably in turbo mode but not a must.
Place all the dough ingredients in a food processor and, using the dough blade, pulse until coarse, soft, and easy-to-work-with crumbs form (you can also mix all the dough ingredients in a bowl with a spatula and your hand).
With your hands, form the crumbs into a ball. Roll out the dough between two sheets of baking paper to an even thickness and remove the top sheet.
Spread the filling of your choice evenly over the dough. Using your hands and the bottom sheet of baking paper, roll the dough into a beautiful dough log. Finally, score cookie marks on the log with a knife and transfer it to a baking tray.
Bake for 20–25 minutes until the dough is lightly golden and set. Remove the cookies from the oven and let them cool.
Using a sharp, smooth knife, cut the cookies along the score marks made before baking.
Dust with powdered sugar, which brings joy to everyone’s hearts, and serve to your loved ones. By the way, this is a perfect recipe to pack in a plate or a pretty jar and give as a delightful holiday gift
A Little Extra From Me:
- You can store them in an airtight container on the counter for up to 4 days.
- You can skip the powdered sugar and replace it with an extra 1/4 cup of almond flour or cornstarch.
- It’s very important to use cold butter, not warm or too melted.
- If the dough turns out slightly dry, add a bit of melted butter and knead it slowly into the dough. The dough should be soft and pleasant to work with.
- You can spread any chocolate spread you like or any other spread that’s loved in your home.
Gluten-free rolled cookies – preparation steps | Photography: Essy Roz
Gluten-free rolled cookies – preparation steps | Photography: Essy Roz
Gluten-free rolled cookies | Photography: Essy Roz
Gluten-free rolled cookies | Photography: Essy Roz
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