Japanese cookies - an incredibly tasty, quick treat with no flour and no gluten: the dough of egg yolk, cornstarch and milk powder comes together in a couple of minutes, and a peanut gets pressed into the center of each cookie. They're hugely popular all over the internet, so I couldn't walk past - I made them, my family loved them, and I can recommend them wholeheartedly!
Japanese Cookies (Flourless, Gluten-Free)
Quick flourless Japanese cookies: a tender dough of egg yolk, cornstarch and milk powder, in two colors, with a peanut in the center.
Ingredients
Method
- It couldn't be simpler: put all the dough ingredients in a bowl and knead quickly - a couple of minutes is enough. Repeat with the second dough.
- Roll the dough into a log, pinch off pieces and shape them into walnut-sized balls. Place them on parchment paper.
- Press a peanut into the center of each cookie.
- Preheat the oven to 160 °C (320 °F) and bake the cookies for 12-15 minutes.
- Let the cookies cool - then dig in. Enjoy!
Notes
Add the milk only if the dough crumbles. The cookies should stay pale - they firm up as they cool.
Tips and substitutions
- Add the milk only if needed: if the dough gathers into a smooth ball, skip it; if it crumbles, add a teaspoon.
- Don't overwork the dough - a couple of minutes is enough, it just needs to become homogeneous.
- Milk powder can be swapped for powdered cream - the cookies come out even more tender.
- Don't overbake: the cookies should stay pale - they finish firming up as they cool.
- Instead of peanuts, try almonds, hazelnuts or a walnut half.
FAQ
Do I have to make both doughs?
No - you can make only the white or only the chocolate one; just double the batch. But the two together look much prettier: white and chocolate cookies on one plate.
Are these cookies really gluten-free?
Yes - there's no flour at all, only cornstarch and milk powder. Just check that your cornstarch and cocoa packages carry no trace-gluten warning if you're baking for someone with celiac disease.
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