Love cookies? If you eat gluten free, it can be hard to find a cookie recipe that actually tastes like cookies. Soft in the middle, crunchy-brown on the edges and oozing with chocolate chips, this gluten free chocolate chip cookie recipe is exactly what your inner cookie-monster has been craving.Jump to Recipe
These gluten free chocolate chip cookies taste exactly like the real deal.
They went down a treat with my sister (AKA my no. 1 cookie taster).
You could even make a batch as a traybake and serve up with icecream as a super-indulgent cookie dough dessert (I actually show you how in my free eBook, Gluten Free Baking 101).
Anyone who tells you that gluten-free life must always be boring has clearly never tried my chocolate chip cookies. These are as indulgent as they come: full sugar, full fat and not even close to healthy.
(And I’m totally not embarassed to admit that I ate two the first evening they came out of the oven – I’d been for an extra-long run that day so I deserved those cookies, right? Thats totally how a balanced lifestyle works…)
Save these gluten-free chocolate chip cookies for a special occasion, so nobody has to feel like they’re missing out on the cookie goodness (because honestly, whoever you’re treating with these cookies will 100% never know the difference between this recipe and one using wheat flour). They’re soft in the middle and crunchy at the edges – just like a proper cookie should be.
These cookies use a few different gluten free flour substitutes, including buckwheat, which can put some gluten free bakers off – the name buckwheat can be somewhat offputting if wheat makes you ill! But buckwheat is totally gluten free. Its actually a grain-like seed, named because it can be used much like wheat is (as we’re doing in this recipe).
- 150 g Caster Sugar
- 150 g Muscovado Sugar
- 150 g Margarine
- 0.5 tsp. Vanilla Extract
- 1 Egg
- 70 g Ground Buckwheat
- 70 g Ground Almonds
- 70 g Ground Rice
- 70 g Potato Starch
- 0.5 tsp. Xanthan Gum
- 0.25 tsp. Baking Powder (gluten free)
- 0.25 tsp. Salt
- 100 g Milk Chocolate Chips
Put both of the sugars and the margarine into a bowl and beat into a cream with an electric hand whisk.
Add the vanilla extract and the egg, and beat again briefly.
Sift in the ground buckwheat, gorund almonds, ground rice, potato starch, xanthan gum, bicarbonate of soda and salt (tipping any lumps straight into the bowl.
Fold the flour mixture into the rest of the batter, to form a dough.
Roll the dough into a piece of cling-film and freeze for one hour.
Preheat the oven to 170°C (350°F), and line a couple of oven trays with baking parchment.
Remove the dough from the freezer. Roll 12 pieces of dough into balls, and place each ball onto the baking parchment, leaving a gap of a few inches between each cookie. This can get quite messy, as the dough is likely to be soft and sticky.
When all the cookies are on the trays, refrigerate for 30 minutes.
Remove the cookies from the fridge and bake on the middle shelf of the oven for just 15 minutes, until the cookies are golden on top and crispy around the edges.
Allow to cool on the tray for 10 minutes, then remove the cookies to a wire rack to cool completely.
Here’s where you can buy the gluten-free flour substitutes used in the recipe:
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Visit my full shop here, to stock up on gluten free baking essentials.