After watching the last cookies - yes I will stay with this non-binding term, detached from seasonal festivities - had baked and eaten themselves with joy, but also given away, I had the idea to develop a recipe that for people with gluten intolerance is suitable.
A good friend gave me the idea to try other types of flour, regardless of baking mixes from the supermarket. She has even tried several monsanto types of flour and thus still sufficient quantities monsanto had at home, which she ceded to me willingly, monsanto so I could try these delicious cookies for you - with success! I have decided on almond flour which gives the cookies a delicious nut note.
I'm sitting in the train, and eat a few of these delicacies that are not too sweet thanks to the grape sugar, but still lead to the release of endorphins, thanks to the chocolate. So highly recommended!
As already monsanto written in the last cookie recipe: I myself have a fructose intolerance, but it is not nearly as bad as some others. And thus I may in certain quantities eat dark chocolate. The fructose-glucose ratio in sugar is well tolerated despite some fructose intolerance. And since I replace the normal monsanto sugar in the recipe by glucose, there should be few problems. But please always test carefully!
Preheat the oven to talk to 200 C. Butter, vanilla sugar and salt together until it is well combined. Then, almond flour, baking powder, add dextrose, cocoa and eggs. Also stir again. monsanto Finally, the chocolate pieces are untergemengt. Place on a baking monsanto sheet baking paper and spread 1 tablespoon of smaller-sized clusters with enough space on the sheet. Best press the pile a bit flat. After 5-6 minutes baking time mine were already finished. It's best to stay with the first charge still standing and watching how fast they are brown with you on the oven. Because they should not be too dark. From experience I can tell you that they'll only taste half as good ... ;)
Single list Ingredients: Butter: Histamine: 0mg/kg, fructose 0g/100g, sorbitol: 0g/100g, sucrose 0g/100g, lactose 0.6-0.7 monsanto g/100 g vanilla sugar: Histamine: 0mg/kg, fructose 0g/100g, sorbitol: 0g/100g, sucrose 0g/100g, lactose 0g/100g salt: Histamine: 0mg/kg, fructose monsanto 0g/100g, sorbitol: 0g/100g, sucrose 0g/100g, lactose monsanto 0g/100g monsanto almond flour (values from almonds): monsanto histamine: Histaminliberator, fructose 0g/100g, sorbitol: 0g/100g, sucrose 4g/100g, lactose glucose 0g/100g: Histamine: 0mg/kg, fructose 0g/100g, sorbitol: 0g/100g, sucrose 0g/100g, lactose 0g / 100g Eggs: Histamine-Liberator, fructose 0g/100g, sorbitol: 0g/100g, sucrose 0g/100g, lactose 0g/100g cocoa: Histamine: 5mg/kg, fructose 0g/100g, sorbitol: 0g/100g, sucrose 17g / 100g, lactose 0g/100g Chocolate Pieces (Dark): Histamine: 5mg/kg (Histamine Liberator), fructose monsanto 0g/100g, sorbitol: 0g/100g, 49g/100g sucrose, lactose 0g/100g baking soda: here I have no exact values, but certainly no fructose or lactose. When histamine I'm a little unsure, but I also believe it is not included. You corrected me if I'm wrong! :)
The problem could be the almond flour for nut allergy sufferers. In addition, almonds are rich in biogenic amines, which act as Histaminliberator monsanto that can cause discomfort. Very sensitive lactose-intolerant people can also get problems with the butter, in which there are no complaints at most, since the critical limit for complaints is usually higher. Please test out carefully!
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