There’s nothing complicated about this gluten-free wheat-free chocolate chip cookie recipe at all, but be warned – these are real chocolate chip cookies, not cookies with ‘two chocolate chips’. Some of you will also be delighted to hear that these cookies have passed the ‘dipping’ test! You know who you are! I use wholegrain rice flour but any gluten-free flour blend should work just as well.
- 240g gluten-free flour
- 3/4 level teaspoon bicarbonate of soda
- 3/4 level teaspoon baking powder
- 1/2 level teaspoon xanthan gum
- 1 teaspoon coarse salt
- 150g unsalted butter
- 140g light brown sugar
- 110g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract/vanilla bean paste
- 285g chocolate chips
- Cream the butter, granulated sugar and light brown sugar together until pale and fluffy.
- Sieve in the flour, bicarbonate of soda, baking powder, xanthan gum and salt. Add the egg, vanilla extract and chocolate and mix together to form a cookie dough. Don't be tempted to add another egg or more liquid... the dough will eventually come together.
- Shape the dough into a sausage shape. The diameter of the sausage dictates the size of cookies that you will end up with. I like decent-sized 5-6cm cookies so that one is enough at any one time! Roll the dough in clingfilm/parchment and place in the fridge to rest for thirty minutes minimum... that's plenty of time to get the washing up done! The dough will keep in the fridge for up to a week and you can also freeze the dough for use at a later date.
- Line a baking sheet with greaseproof paper or parchment. Slice cookies off the dough cylinder and place on the baking sheet. Don't worry if some of them don't slice cleanly and break... just arrange them as best you can on the baking sheet.
- Bake in a preheated oven 190C/375F/Gas 5 for 9-12 minutes depending on the size of cookie. The cookies are cooked when the edges become slightly golden. The cookies should still feel slightly soft to the touch as they come out of the oven but they crisp up as they cool on a wire rack.
Enjoy these cookies with a big pot of tea, a mug of coffee or crumbled over vanilla ice-cream! I also use these cookies for my cookie crumble garnish on celebration cakes and for cheesecake bases.
The variety of cookies you can make with this recipe is only limited by your imagination. Just substitute nuts, seeds, dried fruit, spices, lemon zest etc. for the chocolate chips. Experiment!
Happy baking! Let me know how you get on and don’t forget to post photos of your baking efforts to my Facebook Page.