Sorghum Cookies – Ilaria Moretti

Method

Mix the chestnut flour with the La Veronese® Sorghum Flour and add the sorghum flakes. Separately, gently fold the grated apple into the beaten egg white, being careful not to deflate it.

Add the dry ingredients a little at a time, mixing gently from the bottom up until the mixture is smooth. Add the chocolate chips and mix briefly.

Shape the cookies and arrange them on a baking sheet lined with parchment paper. Bake in a preheated oven at 170°C (340°F) until golden brown.