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Preparation Time : 5
Cook Time : 20
Total Time : 25
Vegetable margarine 1/2 cups
compote of banana 50 gms
Brown sugar 2/ cups
yeast gluten-free 1 tsp
Rice flour 1 1/4 cups
chocolate chips 2 tbsp
Preheat your oven to 180 ° C.
In a mixing bowl, whisk together the margarine, sugar and compote. All ingredients must be well incorporated.
Add the rice flour and the gluten-free yeast and, using a large spoon / spatula, mix it with margarine mix and make a smooth paste.
Add the chocolate chips to the dough and mix with a spatula or large spoon to incorporate the chocolate chips.
Place a sheet of parchment paper on a baking sheet and form small balls about 3 cm in diameter that you gently put on the paper. If your dough is too sticky, add a little rice flour.
Using the back of a spoon, press very lightly on the balls to flatten them. Your cookies must be about 1.5 cm thick.
Bake for 14 minutes at 180 ° C.The cookies brown very slightly.
Take out the cookies from the oven. Be careful, they are very friable; let them rest a few minutes so that they harden.
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