Flag

Gluten Free Cookies

10 pieces
Easy
60
These gluten free cookies are crunchy on the outside, soft in the centre and packed full of chocolate chunks!
Ingredients
Preparation
Recipe Tips
Your cookies will keep in an airtight container for up to 5 days at room temperature.
Recipe Tips
You can freeze the balls of cookie dough and bake from frozen, just add an extra 5 minutes to your baking time.
Recipe Tips
Why not experiment with your inclusions and add white and dark chocolate chunks to your cookies for a super triple chocolatey cookie!   
Additional information
Know a little more
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

Related Recipes

Picture - Hero image

Ingredients

For the Cookies
100 gDr. Oetker Milk Chocolate Chunks
2.5 gXanthan Gum (1/2tsp)
5 gDr. Oetker Bicarbonate of Soda (1tsp)
250 gGluten Free Plain Flour
150 gUnsalted butter (softened)
100 gCaster Sugar
75 gLight Brown Sugar
1Medium Egg
30 mlWhole Milk (2tbsp)
10 mlDr. Oetker Madagascan Vanilla Extract (2tsp)
Picture - Dr. Oetker Milk Chocolate Chunks
Picture - Dr. Oetker Bicarbonate of Soda (1tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (2tsp)
1

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. 

2

Sieve over the flour, Bicarbonate of Soda and Xanthan gum and mix to form a dough. Finally stir through the Chocolate Chunks.

3

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.

4

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.  

5

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!