Gluten-free cookies with cocoa

To bake gluten-free cookies with cocoa, preheat the oven to 180°C and line a baking tray with baking paper. The baking paper prevents the cookies from sticking to the tray and makes cleaning up afterwards much easier.

In a medium bowl, combine flour, baking powder, salt and cocoa. Be sure to stir enough to ensure that these dry ingredients are fully blended. This will help to achieve an even baking result.

In a separate large bowl, beat the butter and sugar until fluffy. Patience is required here, the mixture should be really fluffy!

Add the egg and vanilla extract to the butter and sugar mixture and beat well. Resist the temptation to add more than one egg. Just one is enough!

Gradually add the dry ingredients to the wet ingredients. It is important not to add them all at once, otherwise the flour may clump. Continue stirring until you have a smooth dough.

Now spoon the dough onto the prepared baking tray in batches. But be careful to leave enough space between the cookies, as they will spread slightly during baking.

Bake the cookies for 12-15 minutes. They should be firm around the edges but still a little soft in the middle - they will continue to firm up as they cool.

Allow the gluten-free cookies to cool completely before serving. Even if it's hard to wait - cooling is an important process to achieve the perfect cookie texture! Bon appétit !