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–+ servings
Gluten-free double chocolate chip cookies on a baking tray.
Robyn Jones

Gluten-Free Double Choc Chip Cookies

These double chocolate chip cookies are rich and fudgy, and go quickly at bake sales and school tuck. You wouldn't guess they are gluten-free.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 large cookies
Course: baking
Cuisine: international
Calories: 211
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 2 baking trays

Method
 

  1. Preheat the oven to 160C fan / 180 / 320F convection / 360F
  2. Line two baking trays with baking paper.
  3. 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.
  4. Beat in the egg.
  5. In another bowl, whisk together the gluten-free plain flour, cornflour, xantham gum, baking soda, baking powder, cocoa powder and salt.
  6. Fold the flours into the butter egg mixture until smooth.
  7. Stir in the chocolate chips / chopped chocolate
  8. 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.
  9. Bake in the preheated oven for 15-18 minutes until the cookies feel set when lightly pressed.
  10. Cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely.

Nutrition

Calories: 211kcalCarbohydrates: 26gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 138mgPotassium: 61mgFiber: 2gSugar: 14gVitamin A: 280IUCalcium: 33mgIron: 1mg

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.
 
These cookies have a soft brownie-type texture 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.
Store in an airtight container for up to 3 days. They do dry out slightly on day 3.

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