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.