Gluten free double chocolate chip cookies recipe
To find a good gluten free cookie has been a quest for me since I was diagnosed coeliac. Shop bought ones taste of nothing or are way too sweet and my home baked ones were coming out rock hard or so crumbly you had to eat them with a spoon.
Until now, these Gluten free double chocolate chip cookies have just the right balance of sugar and cocoa to make them not over sweet and the texture is crisp on the outside and soft in the middle. Cookie perfection in my opinion
Ingredients
- 75 g baking margarine (I use stork)
- 100 g caster sugar
- 75 g dark soft brown sugar
- 1 egg
- 150 g gluten free brown rice flour
- 1/2 tsp gluten free baking powder
- 1 tbsp. gluten free cocoa powder
- 100 g gluten free dark chocolate chips
Method
- Preheat the oven to 180c 350f Gas mark 4 and line two baking trays.
- Place all the ingredients apart from the chocolate chips in a food processor and beat until combined.
- Stir in the chocolate chips.
- Use a spoon and your hands to form 16 balls of cookie dough and place on two line baking trays.
- Do not flatten as they spread when baking.
- Place in the oven and bake for 10 to 12 minutes.
- Remove and allow to cool, they are very soft when they first come out, don’t panic!
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