Another delicioussssss gluten free recipe for those of you who can’t eat gluten. These are super super soft and are the perfect little cookies🍪🍪🍪- the gluten free flour doesn’t make them taste any different to me. This recipe makes 10 cookies but you can easily double up to make more (or bigger cookies) as I promise you, these are not going to last long at all.
- 1/2 cup light muscovado sugar
- 1/3 cup granulated sugar
- 1/2 cup unsalted softened butter
- 1 large egg, whisked
- 1 1/4 cups gluten free flour
- 1 tsp. xanthan gum
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 100g dark chocolate (can use any chocolate you like), cut into chunks
- Beat together the softened butter, both sugars and whisked egg in a large bowl. Make sure the butter is quite soft otherwise you’ll be beating this for ageeees…
- In a separate bowl, combine the flour, xanthan gum, baking powder and baking soda. Once mixed together, sieve these dry ingredients into the bowl of the butter and sugar (wet ingredients).
- Tip in the chocolate chunks and mix everything together until you have a thick, delicious cookie dough mixture. Top tip: Keep the chocolate chunks in the freezer until you’re ready to use them. This way they retain their shape slightly when baking and don’t melt too much.
- Preheat the oven to gas mark 5, 190°C electric or 170°C fan oven and line 2- 3 baking trays with greaseproof paper.
- Using a spoon, form 10 balls of cookie dough and place them spread out on your baking trays. Make sure you leave plenty of space between your cookies as they spread out when baking. If you only have small trays then bake the cookies in batches.
- Place the trays in the middle of a preheated oven and bake for about 12 minutes until golden brown. If you’re using a gas oven you may need to swap the trays around half way through so all the cookies are getting an even bake.
- Remove from the oven and leave to cool on the baking trays for 15 mins. The cookies will still be super soft when you remove them from the oven but don’t be tempted to put them back in as they’ll harden up as they’re cooling.
- Then place the cookies on a cooling wrack and leave to cool completely (don’t worry this doesn’t take too long).
- Hope you enjoy, Charlotte x x x
This lovely recipe was based on one by bettycrocker x