PREP TIME COOK TIME
60 minutes 20 minutes
TOTAL TIME
80 minutes
SERVINGS: 16
INGREDIENTS
- 1 cup Rice flour
- ½ cup Tapioca starch/flour
- ½ cup + 1 tbsp Nuvos extra virgin olive oil
- ½ cup Confectioner's sugar
- ½ tsp Himalayan salt
- ½ tsp Vanilla extract
- 250gm. Dark chocolate, roughly chopped
INSTRUCTIONS
- Take a bowl and whisk together the rice flour, tapioca starch, powdered sugar, Himalayan salt and vanilla extract. Pour in slowly the olive oil and knead the dry mixture to make a ball of dough.
- Preheat the oven to 350ºF/180ºC.
- Line a baking tray with baking paper and grease with oil. Spread the dough, pressing it with your fingers in an even layer.
- Cut with a cookie cutter or use a large upside-down glass.
- Bake until it is just beginning to turn slightly golden around the edges, about 15 to 20 minutes.
- Remove from oven and let them cool completely for 30 minutes.
- Melt dark chocolate in the microwave, until smooth and shiny.
- Dip half of the cooled cookies, one at a time, in chocolate.
- Transfer back to parchment and let chocolate set completely.
- Serve or store in a cookie jar.
RECIPE NOTES
Keep a close eye while baking cookies. While cooling cookies should be removed only when they are completely cooled, otherwise, they will crumble.
