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.