Think chewy centres, crisp edges, and gooey chocolate in every bite! This recipe is crafted to capture everything you love about a classic chocolate chip cookie, with simple gluten-free swaps that keep it irresistibly satisfying.
Whether you’re a lifelong gluten-free baker or just starting out, this cookie recipe is made to be easy, reliable, and totally crowd-pleasing. Let’s dive in and whip up a batch of cookies so good, no one will guess they’re gluten-free!
My boyfriend was a huge fan of cookies before he had to switch to a gluten-free diet. He thought he would never be able to indulge in a delicious cookie again. However, I discovered this recipe that changed everything! He enjoyed three cookies in one sitting and was amazed that they were gluten-free, despite my repeated assurances.
Ingredients:
100g caster sugar
150 g light soft brown sugar
130g unsalted butter
1 large egg
230g gluten free flour (i use Freee plain gluten free flour)
0.5 tsp xanthan gum
0.5 tsp bicarbonate of soda
0.5 tsp baking powder
Big pinch of salt
100g chocolate chips (your choice of flavour) + extra 30g for topping
Put the butter into a large bowl and add the brown sugar and caster sugar and mix well. If the butter is too hard and not room temperature, place it in the microwave for a few seconds, ensuring it doesn't melt completely and can still hold its form.
Crack the egg in to the bowl and mix well.
Whisk the dry ingredients (flour, xanthan gum, bicarb of soda, baking powder, salt) and stir everything together until a dough comes together.
Finally add the 100g chocolate chips and mix.
Chill the cookie dough in the fridge for 45 minutes and preheat the oven for 170°C (fan) while lining a baking sheet with parchment paper.
Put around 5-6 cookies on the tray at one time, you need a lot of space in between them as they will spread. Pop your tray into the oven and bake for 11 minutes. At the end of the time, take the cookies out and scatter half the remaining chocolate chips on top of the cookies and put back into the oven for 1-2 minutes. (you need the other half of the chips for the remaining cookies)
Remove the cookies from the oven and place on the side. They should have cripsy edges and be slightly puffed in the middle. The centres should have a slight wobble to them, but if they look raw place them back in the oven for a few minutes keeping an eye on them.
Let the cookies cool on the tray, before using a spatula to ease them off the paper and enjoy!
adapted from https://www.mygfguide.com/seriously-amazing-gluten-free-chocolate-chip-cookies/
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