If you were looking for a delicious and gluten-free chocolate chip cookies recipe, look no further! This recipe is a must-try. The flavour and consistency will surprise you. For the best result, use the plain gluten-free flour you find in the supermarket.
You won’t need to add xanthan gum or other thickeners. The eggs will do the job. Dark chocolate chips are the most suitable for this preparation, but you can replace them with milk, white chocolate or chopped dried fruit.
- 100g butter
- 110g brown sugar
- 95g white granulated sugar
- 1 egg
- 180gr gluten-free flour
- 1 teaspoon of yeast
- ½ teaspoon of bicarbonate of soda
- 150gr dark chocolate chips
- ½ teaspoon of salt
1 – In a large bowl, combine the butter at room temperature, the granulated sugar and the brown sugar. Mix it with a spatula or whisk until the mixture is combined and a little fluffy.
2 – Add an egg and continue mixing. Add baking soda, baking powder and salt to the flour and then pour the flour into the egg mix.
3 – Pour in the chocolate chips and stir well. With a spoon, divide the cookie dough into balls of about 40g and arrange them on a baking sheet lined with parchment paper. Let it rest in the fridge for 2 hours or in the freezer for at least 30 minutes. Once cooled, bake the cookies at 160 ° C for 10-15. If you have frozen them, it will take a few more minutes.
Tips and tricks
You can conveniently freeze the cookies before cooking them. When it’s time, just lay them on a baking sheet lined with parchment paper and bake straight away.
Despite being a gluten-free dough, it is easy to handle thanks to both butter and eggs. If you are looking for an egg replacement, use a well-ripened small banana.