Finding a gluten free cookie recipe that gets both taste and texture just right can be tricky, but this one nails it! With a crisp edge, chewy centre, and rich, buttery flavour, they’re so good, no one will believe they’re gluten free!
For the best results, be sure to chill the dough in the fridge for a few hours. This helps eliminate any grittiness, giving you that smooth, melt-in-your-mouth texture we all crave.
Best of all, these cookies are quick (apart from the dough resting) and easy to make, so you’ll have warm, fresh cookies in no time. Preheat your oven and let’s get baking!
Best Gluten Free Cookies. Chewy, Buttery and Delicious
Crisp edges, a soft chewy centre and proper buttery flavour. The trick is chilling the dough, which sorts out the texture and stops any grittiness.
Equipment
- Large mixing bowl
- Second mixing bowl (for the dry ingredients)
- Electric hand mixer or a wooden spoon and some elbow grease
- Kitchen scales
- Measuring spoons
- Baking trays
- Greaseproof paper
- Wire cooling rack
Ingredients
- 125 g soft butter
- 150 g caster sugar
- 50 g dark brown sugar
- 1 large egg
- 1 tsp vanilla essence
- 225 g gluten free plain flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp xanthan gum
- 225 g chocolate chips
Instructions
- Cream the dark brown sugar, caster sugar and soft butter together until smooth.
- Stir in the egg and vanilla essence.
- In a separate bowl, mix the gluten free flour, bicarbonate of soda, baking powder, salt and xanthan gum.
- Gradually add the dry ingredients to the wet mixture, stirring until you have a smooth dough.
- Fold in the chocolate chips.
- Chill the dough for at least 30 minutes, though 3 hours is better if you can wait.
- Preheat the oven to 170°C (fan) and line your trays with greaseproof paper.
- Roll the dough into golf ball sized portions and space them out on the trays.
- Bake for 13 minutes until lightly golden.
- Leave to cool on the tray for a few minutes before moving to a wire rack.
Notes
Chocolate chunks beat chips if you’ve got them. M&Ms or other chocolate sweets work too if you fancy a change. Don’t skip the chilling, it’s what stops the cookies going gritty and keeps them soft. Best eaten fresh but they’ll keep in an airtight container for a few days.
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