Remember when you could just grab a cookie at the bakery? Well, with this recipe you’ll never have to go without again. They’re literally the best soft and chewy cookies you’ll eat.
Aren’t they just the best? These delicious cookies are not only mouth watering but they solve one big problem that those gluten free-ers will understand. Grabbing something quick from the bakery to eat in town is not always an easy task, trust me I’ve been there. But with this recipe, hopefully life will be made a little easier.
They’re crispy on the outside and soft and chewy in the middle. The perfect cookie right? I would definitely recommend chilling the dough to get the right consistency so they don’t spread into one big cookie.
Step by step instructions are below and as always a print button if you prefer the paper way!
If you enjoy my recipe how about trying my White Chocolate and Macadamia Cookies? My favourite cookie flavour!
Shopping List:
So here’s what you’ll need for these little drops of heaven.
- 150g softened butter
- 80g soft brown sugar
- 70g golden caster sugar
- 1 medium egg
- 1 tsp vanilla paste or extract
- 200g gluten free plain flour
- 1/4 tsp xantham gum – only add if your gluten free flour doesn’t already contain it
- 1/2 tsp salt
- 1/2 tsp baking powder
- 100-150g chocolate chips
So for the flour, I use Doves Farm FREEE plain flour from their gluten free range. If you prefer you can substitute for another type of gluten free plain flour.
For the baking powder and chocolate chips, make sure both are gluten free if you need them to be. I use Molly’s chocolate and chop it up for the chocolate chips. It’s very cheap but delicious too!
Can I make these dairy free?
Yes you can of course make these dairy free. Just substitute the below!
- Butter – swap for a dairy-free block of hard margarine such as Stork
- Chocolate chips- Use dairy free chocolate chips or a dairy free chocolate bar chopped up
On with the recipe then!
Gluten free Bakery Style Chocolate Chip Cookies
Equipment
- 2 baking trays
Ingredients
- 150 g softened butter
- 80 g soft brown sugar
- 70 g golden caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 200 g gluten free plain flour
- 1/4 tsp xantham gum
- 1/2 tsp salt
- 1/2 tsp baking powder
- 100-150 grams chocolate chips
Instructions
- Beat the softened butter and sugar together using an electric whisk until pale, light and fluffy.
- Add in the egg and vanilla extract and beat once more.
- In a separate bowl, mix the gluten free flour, xantham gum, 100g of the chocolate chips, salt and baking powder together and fold into your wet ingredients. Try not to overwork the dough as it can go stiff.
- Cover the bowl with clingfilm and chill in the fridge for 40 minutes or leave overnight.
- Towards the end of the chilling time, preheat the oven to 160℃ Fan and line two baking trays with greaseproof paper.
- Take out the cookie dough, roll into golf ball sized balls and space them out onto the baking trays as the cookies with spread.
- Poke a few extra chocolate chips on top before going in the oven.
- Bake in the preheated oven for 15 minutes or until cooked and golden.
- Remove from the oven and leave to cool on the baking trays.
So thank you for reading my post! Let me know what you think with any comments or pictures in the comments section. Also if you get a chance, please rate and share my recipe it means a lot.
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