For the recipe Gluten Free Cookies
|100 g||Dr. Oetker Milk Chocolate Chunks|
|2.5 g||Xanthan Gum (1/2tsp)|
|5 g||Dr. Oetker Bicarbonate of Soda (1tsp)|
|250 g||Gluten Free Plain Flour|
|150 g||Unsalted butter (softened)|
|100 g||Caster Sugar|
|75 g||Light Brown Sugar|
|30 ml||Whole Milk (2tbsp)|
|10 ml||Dr. Oetker Madagascan Vanilla Extract (2tsp)|
First things first, cream together the butter and sugar in a large bowl, this is easiest to do with an electric hand whisk. Pop in the egg, milk and Vanilla Extract and mix until the mixture is smooth.
Sieve over the flour, Bicarbonate of Soda and Xanthan gum and mix to form a dough. Finally stir through the Chocolate Chunks.
Line 2 baking trays with baking parchment, bring the dough together and divide into 10 equal pieces. Roll each piece of dough into a ball and pop onto your prepared baking trays spaced slightly apart and flatten each ball slightly.
Pop your cookie dough in the fridge to chill for 30 minutes. 10 minutes before baking pre-heat your oven to 200°C/180°C/Gas mark 6. Once chilled bake your cookies for 12-15 minutes until golden brown and still soft in the centre, they will firm up as they cool. Leave to cool on the tray for 10 minutes and then pop onto a cooling rack to cool completely.
You’re now ready to tuck into your gluten free cookies, we don’t think they’ll last long!
Your cookies will keep in an airtight container for up to 5 days at room temperature.
You can freeze the balls of cookie dough and bake from frozen, just add an extra 5 minutes to your baking time.
Why not experiment with your inclusions and add white and dark chocolate chunks to your cookies for a super triple chocolatey cookie!
|Per Serving||Per 100 g / ml|
|Fat||16.72 g||21.44 g|
|Carbohydrate||44.34 g||56.85 g|
|Protein||2.81 g||3.60 g|
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