sweets

Chocolate Cookie Poppers with Almond and Rice Flour

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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.

Tips:

  • Cookie poppers made with rice flour are uniquely flaky. Dust them with powdered sugar to make them into snowballs!

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

20-25 pieces

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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

Directions

  1. Preheat the oven at 340°F (170°C).

  2. Leave the butter in a bowl at room temperature until soft. Stir in the powdered sugar and mix well.

  3. Add rice flour, almond flour, and cocoa powder. Mix well.

  4. Take a spoonful of the dough and roll into a small ball. Repeat to make 20-25 balls.

  5. Place the balls onto a baking sheet lined with parchment paper.

  6. Bake for 18-20 minutes.

  7. When cool down completely, dust with powdered sugar. Serve.

Note

  • 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.