Gluten-free Cookies

Rating: 1 out of 5.

Cookies are for sure one of those bakes that everyone always loves and are so very easy to make.

Jump to Recipe below.

But… gluten-free cookies often do not taste quite right. In fact most gluten-free bakes seem to have a dry texture to them. So over the last year or so I have experimented a lot with my cookie recipe.

I decided that I could not live without cookies in my life so I HAD to find a way of making them taste amazing *if i say so myself*

This recipe does just that. If you make these cookies then let me know on socials by tagging #bettysbakess Happy baking!


Recipe – Chocolate Chip Cookies

Prep time: 15 minutesCook time: 18-20 minutes
Serves: 12 Category: Cupcake

Ingredients:

  • 150g salted butter (softened/room temp)
  • 80g caster sugar
  • 80g light brown sugar
  • 2tsp vanilla extract
  • 1 egg
  • 225g gluten-free plain flour **
  • 1 tsp xantham gum
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100g milk chocolate chips
  • 100g white chocolate chips

**If you want to make these cookies with ‘normal’ flour then you won’t need to use xanthum gum.

Method:

  1. First cream together both sugars and butter until all combined.
  2. Then beat in egg and vanilla extract.
  3. Sift in flour, bicarbonate of soda and salt and mix until combined. (If using gluten-free flour, add 1 tsp of xanthum gum).
  4. Add chocolate chips and mix well.
  5. Now, for the most important step. Divide the cookie dough into cookie dough balls, then place into the freezer for 30 minutes to 2 hours.
  6. About 10-15 minutes before taking the cookies out of the freezer, preheat oven to 180c/160c fan.
  7. Place cookies onto baking trays and bake for between 16-18 minutes or until they are light brown on edges and slightly soft in the centre BUT not too soft.
  8. Once they are cooked, leave the cookies to cool for a few minutes on the baking tray.

Top Tips:

  • This recipe makes around 12 cookies.
  • To make each cookie a similar size, I weigh each cookie dough ball.
  • If you do not want to cook all the cookies at once, they will last in the freezer for up to 12 weeks but are best baked and consumed within a few days.

If you make this bake, then please let me know on socials using the #bettybakess

1 Comment

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