Gluten Free Chocolate Chip Cookies
Who says gluten free cookies can’t be the real deal? These choc chip beauties bring the crunch, the chew, and the melty chocolate in every bite. No gimmicks, no “good for gluten free” excuses — just proper, bakery-style cookies that’ll disappear faster than you can bake them.
Gluten Free Chocolate Chip Cookies
These gluten-free choc chip biccies are crisp on the edges, chewy in the middle, and absolutely packed with melty choc chips. Easy to whip up, freezer-friendly, and guaranteed to disappear, fast.
Ingredients
- 2 ¼ cups gluten free plain flour blend
- 1 teaspoon baking powder
- ¾ cup caster sugar
- ¾ cup packed light brown sugar
- 112 g unsalted butter room temperature
- 2 large eggs at room temperature, beaten
- 1 tablespoon vanilla extract
- 1 cup chocolate chips milk or dark
Instructions
- Heat your oven to 180°C and line a couple of trays with baking paper.
- Grab a big mixing bowl and use a wooden spoon to combine the flour, baking powder, caster sugar, and brown sugar. Squash out any clumps with a fork.
- In a separate bowl, combine the butter, eggs and vanilla. Pour in the dry mix and gently stir until a thick dough forms (don't over mix).
- Fold in the choc chips.
- Split the dough into 21–24 even pieces. Roll into balls and flatten slightly into chunky discs about 4 cm wide and 1 cm thick. Push a couple of extra choc chips on top to make them look mouth-watering.
- Spread cookies out on your trays with space between each one to spread.
- Bake one tray at a time for about 12 minutes, until the edges are golden and the centres look just set.
- Let them sit on the tray for 5 minutes before moving to a wire rack.
Handy Tips
- Melt and brown the butter – Heat the butter until it smells nutty. This makes the cookies taste extra rich.
- Add a spoon of milk – Just one tablespoon helps the dough mix smoothly and makes the cookies turn golden.
- Use a little almond flour – ¼ cup gives nice flavour and colour. If you can’t have nuts, just use more gluten-free flour instead.
- Chill the dough – Pop the dough in the fridge before baking. Half an hour helps, but overnight is even better for chewy cookies.
- Sprinkle some salt – A tiny pinch of sea salt on top makes the cookies taste fancy and extra delicious.
