Mini Egg Free Cookies- Gluten Free


Preparation Time: 20 min
Cooking / Baking Time: 20 min
Temperature: 180°C
Difficulty: Easy
Servings: x 40


200 g Schar Gluten Free Mix It Universal Flour
60 g cane sugar
60 g butter
60 g chocolate chips
1 tsp Greek honey
3 g baking powder


  • Start making the egg-free mini-cookies by mixing the two flours in a bowl
  • Add the brown sugar and yeast for desserts and mix in with a wooden spoon. Add the butter and honey and start to mix by hand until you obtain a firm, non-sticky paste, then add the chocolate drops
  • Heat the oven in static mode to 180°
  • Form balls around two centimetres in diameter from the paste. Shape them into spheres with your hands and place them at a good distance from each other on the baking tray, as they expand during cooking and become slightly flattened
  • Place in the oven at 180° and bake for 20 minutes
  • Remove from the oven and leave to cool. The egg-free mini-cookies can be kept in a tin or hermetically sealed jar

gluten freewheat free Allergene_Egg