Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies are a thing of beauty. These cookies are simple to make, quick to cook and get eaten even quicker. I add a little vanilla essence for additional flavour but is optional. This American recipe has been around since the 1930s and served a biscuits/cookie and as a snack. However, you serve them, they won’t last long.

Gluten Free Chocolate Chip Cookies

Lovely gluten free cookies that taste amazing.

4.58 from 47 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Biscuits/Cookies, Snacks

Cuisine: American

Keyword: Biscuits, Chocolate, Eggs, Gluton Free

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 18 Cookies

Calories: 189kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• ¼ cup sugar
• ¾ cup brown sugar
• 1 tsp baking soda
• ½ tsp salt
• ¼ cup almond flour
• 1 cup chocolate chips
• 1 large eggs free range
• 1 tbsp milk
• ½ cup butter
• 2 tsp vanilla essence lovley litttle extra flavour
• 1 1/3 cup flour gluten free AP flour

Instructions

• Add the gluten free flour, baking soda, salt and almond flour to a medium sized bowl and mix well until fully combined.
• Place a saucepan over a medium heat and add the butter. As soon as it starts to melt, start whisking and keep going. As soon as the butter turns brown, remove from the heat and carefully pour into a mixing bowl.
• Add both of the sugars and the milk to the butter and whisk to thoroughly combine.
• Add the egg and vanilla and whisk again until lovely and smooth.
• Add the dry ingredients mixture to the butter, milk one etc and stir thoroughly. It should all be blended together so there are no dry ingredients left.
• Scatter the chocolate chips and stir in well.
• Cover the bowl with a kitchen cloth and put to one side for about 30 minutes.
• Preheat the oven to 175C/350F/Gas Mark 4.
• Cover a large baking tray with greaseproof paper and scoop the mixture onto it. I use an ice cream scoop which is about 2 tablespoon in one go. Make sure you leave at least 1 ½ inches between each one as they will spread a little during cooking.
• Place in the oven and bake for 10 -12 minutes until the cookies are golden brown and cooked.
• Transfer to a wire rack to cool for at least 10 minutes.

Nutrition

Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 180mg | Potassium: 29mg | Fiber: 1g | Sugar: 18g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg