These gluten-free double chocolate chip cookies have a fudgy brownie-type texture with crispy edges the day they are made, and then cool to soften slightly the next few days. They were the first cookies I made gluten-free for my son’s school tuck stall, something he was upset to miss out on. They went down a storm with all the kids.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 125 g butter softened
- 100 g soft brown sugar
- 110 g white sugar
- 1 teaspoon vanilla
- 1 egg size large
- 180 g Gluten-free plain flour I use White Wings which has xantham gum added
- 15 g cornflour make sure it is not from wheat
- ¼ teaspoon xantham gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 20 g cocoa powder
- pinch salt
- 100 g chocolate chips or roughly chopped gluten-free chocolate
Method
- Preheat the oven to 160C fan / 180 / 320F convection / 360F
- Line two baking trays with baking paper.
- Place the softened butter, soft brown sugar, white sugar and vanilla into a large bowl and beat until fluffy with hand beaters or a stand mixer using the paddle attachment.
- Beat in the egg.
- In another bowl, whisk together the gluten-free plain flour, cornflour, xantham gum, baking soda, baking powder, cocoa powder and salt.
- Fold the flours into the butter egg mixture until smooth.
- Stir in the chocolate chips / chopped chocolate
- Using a large ice cream scoop or tablespoon, scoop the cookie dough onto the lined baking sheets, leaving room between as the cookies will spread. You should be able to fit 6 cookies per sheet.
- Bake in the preheated oven for 15-18 minutes until the cookies feel set when lightly pressed.
- Cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely.
Notes
chocolate chips – white or milk or mixture of both – or roughly chopped GF chocolate. Chocolate chips seem to be without the caveat of ‘mat contain…’ but check. Otherwise chop up your favourite gluten free chocolate bar. If you use a chocolate button that is vegan and gluten free and made with a lot of oil, the cookies can spread more.
Nutrition
Calories 211kcal | Carbohydrates 26g | Protein 2g | Fat 12g | Saturated Fat 7g | Polyunsaturated Fat 0.5g | Monounsaturated Fat 2g | Trans Fat 0.3g | Cholesterol 36mg | Sodium 138mg | Potassium 61mg | Fiber 2g | Sugar 14g | Vitamin A 280IU | Calcium 33mg | Iron 1mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 125 g butter softened
- 100 g soft brown sugar
- ½ c white sugar
- 1 teaspoon vanilla
- 1 egg size large
- 180 g Gluten-free plain flour I use White Wings which has xantham gum added
- 15 g cornflour make sure it is not from wheat
- ¼ teaspoon xantham gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 20 g cocoa powder
- pinch salt
- ½ c chocolate chips or roughly chopped gluten-free chocolate
Method
- Preheat the oven to 160C fan / 180 / 320F convection / 360F
- Line two baking trays with baking paper.
- Place the softened butter, soft brown sugar, white sugar and vanilla into a large bowl and beat until fluffy with hand beaters or a stand mixer using the paddle attachment.
- Beat in the egg.
- In another bowl, whisk together the gluten-free plain flour, cornflour, xantham gum, baking soda, baking powder, cocoa powder and salt.
- Fold the flours into the butter egg mixture until smooth.
- Stir in the chocolate chips / chopped chocolate
- Using a large ice cream scoop or tablespoon, scoop the cookie dough onto the lined baking sheets, leaving room between as the cookies will spread. You should be able to fit 6 cookies per sheet.
- Bake in the preheated oven for 15-18 minutes until the cookies feel set when lightly pressed.
- Cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely.
Notes
chocolate chips – white or milk or mixture of both – or roughly chopped GF chocolate. Chocolate chips seem to be without the caveat of ‘mat contain…’ but check. Otherwise chop up your favourite gluten free chocolate bar. If you use a chocolate button that is vegan and gluten free and made with a lot of oil, the cookies can spread more.
Nutrition
Calories 211kcal | Carbohydrates 26g | Protein 2g | Fat 12g | Saturated Fat 7g | Polyunsaturated Fat 0.5g | Monounsaturated Fat 2g | Trans Fat 0.3g | Cholesterol 36mg | Sodium 138mg | Potassium 61mg | Fiber 2g | Sugar 14g | Vitamin A 280IU | Calcium 33mg | Iron 1mg
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