Gluten free Chocolate Chip Cookies

Ingredients

• 210 ggluten-free plain flour
• 110 gunsalted butter, melted and cooled
• 100 gbrown sugar
• 100 gcaster sugar
• 1egg
• 100 gdark or milk chocolate chips
• ½ teaspoonvanilla extract
• 1 teaspoonbaking powder
• ½ teaspoonbicarbonate of soda
• ½ teaspoonsalt
• ¼ teaspoonxanthan gum

Instructions

1. 1

   Mix butter and sugars

   Melt the butter and let it cool. Add it to both sugars and mix until creamy.

2. 2

   Add egg and vanilla

   Beat the vanilla extract and egg into the creamy mixture until fully combined.

3. 3

   Mix dry ingredients

   Add the flour, bicarbonate of soda, baking powder, salt and xanthan gum. Mix well with a wooden spoon.

4. 4

   Add chocolate chips

   Gently knead the chocolate chips into the dough, then refrigerate it for 30 minutes to firm up.

5. 5

   Line baking sheets

   Line two baking sheets with greaseproof paper.

6. 6

   Scoop the dough

   After 30 minutes, use an ice-cream scoop to portion the dough onto the lined sheets, leaving about 7.5 cm (3 inches) between cookies. Put no more than six cookies on each sheet so they have room to spread.

7. 7

   Chill the portions

   Refrigerate the baking sheets for a further 30 minutes.

8. 8

   Preheat the oven

   Heat the oven to 170°C (325°F/Gas mark 3).

9. 9

   Bake and cool

   Bake a sheet on the centre shelf for 15 minutes, until the edges look very lightly golden. Leave the cookies on the sheet until cool and firm, then transfer them to a cooling rack.

10. 10

    Bake in batches

    Bake the sheets one at a time so each batch cooks evenly in the middle of the oven.

What are chocolate chip cookies?

Chocolate chip cookies are an American-style bake, known for their sweet dough and scattered pieces of chocolate. This gluten-free version keeps the familiar chewy centre and gently browned edges.

Butter and two types of sugar make a rich, soft dough, while chilling gives it time to firm before baking. Xanthan gum helps provide structure in the absence of gluten.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 3g protein, 32g carbs, 10g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate contribute much of the fat. The egg adds some protein, though these cookies are not a major source of it; pair one with yoghurt or fruit for a more balanced snack.

Choosing the flour and raising agents

Gluten-free flour: Use a plain all-purpose blend intended for baking. Blends vary, so check that yours is gluten-free and follow any relevant label guidance.

Baking powder: Check the label, as some brands may contain ingredients with gluten. Bicarbonate of soda and baking powder are both included, so measure each carefully.

Why the dough is chilled

First chill: Resting the mixed dough for 30 minutes firms it up, making it easier to portion and helping the cookies keep their shape.

Second chill: The scooped portions then spend another 30 minutes in the fridge. Keep them cold while the first batch bakes, especially if your kitchen is warm.

Spacing and baking

Room to spread: Leave about 7.5 cm between portions and limit each sheet to six cookies. This gives the dough space to spread without the cookies running into one another.

One sheet at a time: Baking in the centre of the oven, one sheet at a time, follows the recipe's approach for even cooking. The edges should look only very lightly golden after 15 minutes.

Getting a chewy texture

Cool on the sheet: The cookies are delicate when they first come out of the oven. Leave them on the baking sheet until they are cool and firm before moving them to a rack.

Chocolate choice: Dark or milk chocolate chips both work. Choose whichever flavour you prefer, and fold them in gently so they stay distributed through the dough.

Serving and timing

Serve the cookies once they have cooled enough to handle, or let them cool fully for a firmer texture. They make a simple snack alongside tea, coffee or a glass of milk.

The listed total time is 25 minutes, but the method includes two 30-minute chilling periods. Allow extra time for those rests when planning when to serve them.

Recipe notes & tips

• Let the melted butter cool before mixing it with the sugars.
• Use a wooden spoon to mix in the flour and other dry ingredients.
• Use an ice-cream scoop to make evenly sized portions.
• Keep at least 7.5 cm of space between the dough portions.
• Bake one sheet at a time on the centre shelf.
• Wait until the cookies are firm before transferring them to a rack.

Variations

• Dark chocolate: Use dark chips for a less sweet chocolate flavour.
• Milk chocolate: Choose milk chocolate chips for a sweeter, creamier bite.
• Mixed chocolate: Combine dark and milk chips within the 100 g total.
• Smaller cookies: Portion the dough into smaller scoops and check them earlier, as they may bake faster.
• Gluten-free blend: Use a different gluten-free plain flour blend, checking the label and noting that texture may vary.

Common mistakes to avoid

• Warm butter: Adding it while hot can affect the mixture; let it cool first.
• Skipping the chill: Warm dough can spread more; chill it for both 30-minute rests.
• Crowded baking sheets: Cookies need space to spread; leave about 7.5 cm between them.
• Overloading a sheet: Too many portions leave less room; bake no more than six at a time.
• Moving them too soon: Hot cookies may break; leave them on the baking sheet until cool and firm.
• Baking multiple sheets together: The recipe calls for one sheet at a time; bake each in the centre of the oven.

How to store

Once fully cool, store the cookies in an airtight container at room temperature and eat within 3–4 days. To warm one, heat it briefly in the microwave or in a low oven, checking often so it does not overbake.

Frequently asked questions