Recently I’ve been suffering from a bit of digestive angst so I’ve been trying to cut out certain elements from my diet in an attempt to uncover the problem. The last couple of weeks, the victim has been gluten. However, I still wanted to be able to enjoy my favourite treats and anyone who knows me well will know that cookies are my ultimate weakness in life.
I started searching for some gluten free cookies recipes. However, I was disheartened to find that most recipes either didn’t sound that tasty or were overly complicated with heaps of ingredients that I’d never heard of. So I took the matter into my own hands and put together a gluten free recipe with the hope that it would work. To my utter amazement, I got it right first time and the result was these deliciously sweet chocolate chip cookies.
Plus, as with most of my recipes, they are easy peasy to make!
The below recipe makes approximately 20-25 gluten free cookies. This is quite a lot so feel free to adjust the quantities accordingly – although they’re pretty tasty so I predict that you won’t struggle too much to eat them all!
100g muscovado sugar
75g caster sugar
150g gluten free plain four
A large egg
1 tsp baking powder
1 tsp raw cacoa powder
1 tsp vanilla extract
100g chocolate chips
- Pre-heat the oven to 190C and line 2-3 baking trays with greaseproof paper.
- Melt the butter and mix in the muscovado and caster sugar. Next add the vanilla extract, followed by the egg and mix together using an electric whisk until you get a creamy, sugary texture.
- Next sift the plain flour, raw cacao powder and baking powder into the mixture. I used ‘Doves Farm Gluten Free Plain White Flour Blend’ which you can find in most good supermarkets, although I’m sure you’d be able to find an alternative if this particular one isn’t available. Stir together and ensure that all the flour and powder is thoroughly mixed in.
- Now fold in the chocolate chips. I used a mixture of milk chocolate and white chocolate chips but feel free to use whatever you fancy. You could also try using larger chunks of chocolate to get the gooey melted chocolate effect within the cookie.
- Finally, spoon the mixture onto your lined baking trays in little blobs. Due to the gluten free flour, the mixture will be much more ‘liquidy’ than your average cookie dough so you won’t be able to roll the mix into little round balls. Hence the use of the word ‘blobs’. They don’t have to be perfect as they’ll even out in the oven. Just make sure that they are spaced well apart as they spread out pretty dramatically – I ended up using three baking trays!
- Finally, bake in the oven for 10-15 minutes depending on how gooey/crunchy you like them and then leave the baked cookies on a wire rack to cool.
Make sure you eat a couple of them while they are still warm!
These gluten free cookies are much sweeter than your average cookies. So these won’t be for you if you don’t have a particularly sweet tooth. For me, these are my new favourite thing. I may even prefer them to the non-gluten-free cookies that I make!
Best eaten with friends or family and served with a good cup of tea.
Do you find it difficult to find straightforward gluten free recipes?