Crispy and chewy chocolate chip cookies are a classic in the biscuit world. Taking this traditional sweet treat and making it gluten free has done no damage to the result and provides the gooey sugary sweet we all remember.
This recipe calls for a thin and crisp result, while retaining a desired doughy molten core. Just like Moto Moto from Madagascar, I too like them big and like them chunky. But I also think thin and gooey cookies have their place.
Coated in chunky sea salt and packed full of milk chocolate, this style of cookie leans towards a more caramelised flavour. And let’s be honest, their size means you can eat way more in one sitting.
This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a simple ingredient swap.
1. Combine the sugars and pour in the lightly melted butter, whisk until combined.
2. Add both the egg and egg yolk before whisking again until fluffy.
3. Fold in the dry ingredients, and once all ingredients are incorporated add the chopped and chipped chocolate pieces. Cover the mixing bowl with cling film and place in the fridge to cool for 4 hours before baking.
4. Use a cookie scoop to measure out evenly sized dough balls.
5. Bake for 10 minutes, before adding more chocolate pieces and placing back into the oven for a further 1-2 minutes.
6. Use a knife to tap the cookies into a nice circular shape and sprinkle with salt before serving.
In addition to dietary requirement adjustments, there are a few easy ways to create some variation in your gluten free chocolate chip cookies.
A huge chocolate fan? Add a variety of dark, milk and white chocolate. Don't have a huge sweet tooth? Simply don't add more chocolate at the end (although I may judge you).
While unlikely, you may have some uneaten gluten free cookies left to store. They will keep well in an airtight container for up to 5 days, left at room temperature or kept in the fridge.
Did you try this recipe? Don’t forget to rate the recipe and leave a comment below. Want more free from bakes? Join me on Instagram for more free from recipe ideas.
100g melted butter (or dairy free alternative)
120g brown sugar
70g caster sugar
1 large egg
1 large egg yolk
½ tsp vanilla
220g gluten free plain flour
½ tsp xanthan gum
½ tsp baking powder
½ tsp baking soda
½ tsp salt
Combine the sugars and pour in the lightly melted butter, whisk until combined.
Add both the egg and egg yolk before whisking again until fluffy.
Fold in the dry ingredients, and once all ingredients are incorporated add the chopped and chipped chocolate pieces.
Cover the mixing bowl with cling film and place in the fridge to cool for 4 hours before baking.
Preheat your oven to 180c fan.
Once properly cooled, use a cookie spoon to measure out evenly sized dough balls. Make sure they are well spaced apart on the baking tray.
Bake for 10 initially, before adding more chocolate pieces and placing back into the oven for a further 1-2 minutes.
Use a knife to tap the cookies into a nice circular shape and sprinkle with salt before serving.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.