Gluten Free

{Gluten Free} Chunky Choc-Chip Cookies

On Saturday I went grocery shopping and while getting some pantry staples like Baking Powder and Vanilla Essence, I noticed that Woolworths has all-purpose Gluten Free Flour!
Maybe its been around for a while, but I haven’t seen it before and as I picked up the bag, I knew I had to try and bake something over the weekend.
I have made cookies before on the blog, but the other version, stuffed with DV Chocolate, was not Gluten Free.
So I tested a few different ways to bake these Gluten Free Choc-Chip Cookies and here are a few things to keep in mind when making these cookies:
  • Bake these on baking paper preferably or straight on a baking pan, my silicone mat didn’t work as well on my first batch of cookies
  • If you prefer a crisper cookie, bake these for as long as possible or increase the oven temperature slightly
  • If you prefer a gooey cookie, then remove the cookies earlier into the cook, but leave them on the tray until cool
  • You don’t have to use almond or rice milk, you are welcome to use cows milk to
  • Add more chocolate chips if you prefer extra chocolatey cookies
  • Don’t skip the chilling the dough step 😉
Happy Baking!
Love,
Cat
INGREDIENTS
  • 2 1/4 cups or 290 grams Woolworths All-purpose gluten-free flour
  • 1/2 tsp. xanthan gum
  • 1 flat tsp. baking soda (not heaped)
  • 1 tsp. salt
  • 60ml Milk or Milk alternative
  • 3/4 cups salted butter, melted
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 3 egg yolks (small eggs)
  • 100g Dark Chocolate Chips (Chunky ones available at Woolies too)

INSTRUCTIONS

1. In a medium bowl, whisk together gluten-free flour, xanthan gum, baking soda and salt. Set aside.

2. In a separate bowl, whisk the melted butter and sugar until creamy

3. Add vanilla extract, milk and egg yolks until well mixed

4. Add the flour mixture that you set aside earlier, whisk until combined 5. Add the chocolate chips and mix through thoroughly

6. Cover the mixing bowl with plastic wrap and refrigerate for 3 hours or overnight (I rested over night)

7. When you are ready to bake, remove from refrigerator and let sit for about 20 minutes or long enough for the dough to soften enough for easy scooping
8. Preheat oven to 195 celsius
9. Line cookie sheets with sheets of baking paper or silicone liners – but preferably baking paper as my mat made my first cookies to soft
10. Use aice cream scoop to make even mounds of cookie dough, and space the cookies several cm apart)
11. Bake the cookies for 12 – 17 minutes (The centers will look undercooked, but will continue cooking as they cool)
12. Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling
13. Serve with a glass of Lactose Free Milk (well that’s what we did anyway 😁)
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