Chocolate Cookie Poppers with Almond and Rice Flour
These cookie poppers are made with rice flour, almond flour, and cocoa powder. Soften butter by leaving it to stand at room temperature before mixing with other ingredients.
|5¼ tablespoons (75g)||unsalted butter|
|¼ cup (30g)||powdered sugar|
|⅓ cup (65g)||rice flour|
|⅔ cup (60g)||almond flour|
|2 tablespoons (15g)||cocoa powder|
|3 tablespoons (22g)||powdered sugar for dusting|
Preheat the oven at 340°F (170°C).
Leave the butter in a bowl at room temperature until soft. Stir in the powdered sugar and mix well.
Add rice flour, almond flour, and cocoa powder. Mix well.
Take a spoonful of the dough and roll into a small ball. Repeat to make 20-25 balls.
Place the balls onto a baking sheet lined with parchment paper.
Bake for 18-20 minutes.
When cool down completely, dust with powdered sugar. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.