These gluten free chocolate chip cookies are bursting with flavour and will melt in your mouth.
Of course if you’re not a coeliac, you could use 200g of plain flour instead of the mix of tapioca flour, potato flour and cornflour, and use 1tsp of baking powder instead of the gluten-free baking powder and guar gum mix.
Serves: Makes 12-15
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ingredients
- 100g soft brown sugar
- 100g caster sugar
- 100g butter or margarine, softened
- 1 large egg
- 1 tsp vanilla extract
- 50g tapioca flour
- 75g potato flour
- 75g cornflour
- ½ tsp gluten-free baking powder
- ½ tsp guar gum
- 125g milk chocolate, melted
- 75g white chocolate, chips or chopped into chunks
- 75g dark chocolate, chips or chopped into chunks
Instructions
Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line 1 or 2 baking trays with baking parchment.
Mix the sugars together in a medium-sized bowl, then cream with the butter or margarine.
Beat the egg in a separate bowl and add the vanilla extract. Add the egg to the butter mixture gradually, stirring between each addition.
In another bowl, sieve the flours, baking powder and gum.
Add the flour to the egg mixture and fold in.
Stir in half of the melted chocolate and add the chocolate chips/chunks and mix together.
Use an ice-cream scoop or round tablespoon measure to scoop out balls of cookie dough and drop them straight onto the prepared trays.
Bake (in batches if necessary) for 8-9 minutes until pale golden and still soft to the touch, but the edges should be browned. They will firm up as they cool.
Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate and set aside to cool.
Store in an airtight container.
Per Serving 252kcals, 11.5g fat (7.3g saturated), 35.4g carbs, 23.2g sugars, 2.5g protein, 1.3g fibre, 0.09g sodium.