Who doesn’t love cookies… this is the perfect recipe for delicious Gluten Free Cookies! Chocolate Chip Cookies… & I like making them with White & Milk Chocolate!
This week I decided to opt into making some delicious gluten free white and milk chocolate cookies. I absolutely love cookies. The soft, chewy, American style cookies that you find in supermarkets, Millies Cookies and many other places are to die for, yet I haven’t been able to eat them in nearly 5 years.
A couple of years ago I remember trying to create a cookie that was gluten free with white chocolate chunks in it and failing miserably. They tasted great don’t get me wrong, but… they crumbled and I essentially couldn’t even get them off the tray in one piece. Since that day I have made similar cookies on further occasions, but I have always made them not gluten free. So basically I make them for others to enjoy and didn’t get to consume any myself. Everyone used to love them and I used to love seeing their faces upon tasting them. However, I have had a big life turn around in the past four months and now I am not prepared to make stuff that I cannot indulge in too! Lucky for me, and lucky for you guys as now I will have more gluten free recipes to share ?
These cookies are really simple to make and the actual cookie mix is very standard. You could choose to fill the cookie mix with nuts, raisins or as I usually do, dried cranberries! I’d highly recommend cranberries with the white chocolate; the flavours compliment each other really well.
Can I have 20 please?
The cookies are incredibly scrumptious and moreish, I am not exaggerating when I say I have eaten seven since they came out of the oven and a hell of a lot of cookie mix before they went in the oven… shh! (My mum rushed inside when she smelt them coming out of the oven and grabbed three to enjoy with a glass of wine! Yes these cookies can be sophisticated too!) They would go down well eating them just as tasty cookies or, as I have served them before, slightly warmed with some vanilla ice cream as a dessert. Multitalented gluten free biscuits that are quick and easy to make, I think I’m in love. Oh and the even better news is that you wouldn’t for a second even realise they were gluten free. In fact I don’t think most of my family have realised yet that they are.
I hope you give this recipe a bash; additionally you could definitely alter the recipe very easily to make it dairy free. Soya or olive spread would replace the margarine I used perfectly. Additionally, using dairy free chocolate or other alternative fillings such as nuts and dried fruits could make these cookies friendly for even more folk.
With that waffle over and done with, lets commence recipe giving!
One apology before you read the recipe is that the measurements I give are pretty random, as I have adapted an American recipe whereby I converted the measurements over into metric units! Fortunately, I use electric scales so they are incredibly accurate, but if you don’t just try and be as precise as possible!
The Cookie Mixture!
Gluten Free Cookies (White Chocolate & Milk Chocolate)
Ingredients
- 115 g Soft Butter/Margarine
- 100 g Caster Sugar
- 110 g Brown Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 190 g Gluten Free Plain Flour I use Doves
- 1 Teaspoon Bicarbonate of Soda
- ¾ Teaspoon Xanthan Gum
- 100 g White Chocolate
- 100 g Milk Chocolate
Instructions
- Preheat an oven to 190 Degrees and grease a couple of baking trays.Measure out the butter and both lots of sugar. Cream them together in a bowl.
- Thoroughly beat one egg into the mixture alongside the vanilla extract.
- Measure out the flour and bicarbonate of soda and add to the mixture.
- Chop up the chocolate into chunks of whatever size you desire – it doesn’t have to be uniformly chopped.
- Mix the chocolate or whatever else you want to add into the mixture.
- Drop heaped spoonfuls onto the baking tray. Make sure there is plenty of space between them as they spread out.
- The mixture will make a lot of cookies so I did two batches with two baking trays each time.
- Place the baking trays in the oven for around 8 minutes.
- The cookies should still be soft when you remove them but they harden up fairly quickly.
- Leave the cookies for a minute or two before removing them off the baking tray. (I use a pallet knife to ease them off)
- Eat and enjoy! (They probably won’t last more than a day!)
Thanks for reading,
Love Becky xxx
