Chilean Potato Starch Cookies (Galletas de Chuño)
Note: This page contains affiliate links. If you buy through them, I may earn a commission at no extra cost to you. :)
This is originally mentioned in THIS Instagram Post.
This recipe is from Chilean Food and Garden. I have added some minor adjustments and weights below.
Ingredients: 9 large cookies, 12 regular cookies
125g salted butter, softened
64g or 1/2 cup brown sugar. powdered sugar is traditional
100g potato starch
60g or 1/2 cup all-purpose flour
3g or 1 tsp baking powder
1 egg
1 tsp vanilla extract
optional: 2 tsp powdered strawberry, freeze dried. This is what I used to experiment.
optional: walnut to garnish each cookie. Almond is traditional.
Directions:
Preheat oven to 350F.
Add butter and sugar to stand mixer. Mix on medium until fully creamed together, about 2 minutes. Scrape sides down.
Add egg and vanilla extract. Mix on on medium low to combine.
Sift together potato starch, AP flour, and baking powder. Add slowly to mixer to combine until soft paste forms.
Form into 2 tbsp balls. Press 1 nut into each cookie.
Bake for 10 minutes.
Remove from oven but leave on baking tray to cool for few minutes until it is firm enough to handle. Transfer to wire rack to fully cool.
Serve and enjoy!
FAQ:
Q: Can I make these gluten-free?
Yes! Use a 1:1 replacement from AP flour to gluten-free flour like this one
Q: How should I store these?
These will last 3-4 days in an air-tight container on the counter. Anything past that will make it harden or spoil.
Q: Can I swap the vanilla extract out?
Yes. Extracts I would experiment with include coconut, almond, strawberry, and banana. If you find cool combinations, let me know!
Q: What [tool] did you use?
Everything I used in this video is here (Shop My).
