Gluten free chocolate chip cookies
There’s no better way to spend a rainy Sunday afternoon than baking in the kitchen and for my first post I would like to share a quick and easy recipe for gluten free chocolate chip cookies.
This recipe was taken from BBC Good Food’s vintage chocolate chip cookies. Often gluten free recipes are full of hard to find and fairly expensive ingredients which I don’t think are always necessary so I try to look for gluten versions and then substitute with a gluten free flour as I find that this often works just as good as the real thing.
The gluten free recipe is as follows:
150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g Doves Farm plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks – check as some chocolate isn’t gluten free. I used Dr.Oetker as they state on their website they are gluten free, available from Tesco.
- Preheat the oven to 190C/170C fan/gas 5. Line two baking trays with non-stick baking paper.
- Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well.
- Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.
- Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.
The mixture took around 15 mins to prepare and was very easy to follow so would be a good recipe for baking with children.
I served these warm with a pot of tea and they went down a treat – by both coeliacs and non coeliacs!
Have you tried this recipe? Let me know your thoughts.