Generally when I make a gluten free recipe, it’s been inspired by a non-GF variant. No different here. This recipe is a modification of my double chocolate chunk cookies to make it suitable for my gal pal who has coeliac disease.

The main structural difference between the GF and non-GF versions of these cookies is the “hardiness”. The gluten free cookies are quite fragile so be careful when removing them from the tray. Allow them to cool and harden before lifting off.

Hope you enjoy!

Amy x

Ingredients
75g butter or margarine, softened
50g soft light brown sugar
50g caster sugar
1 tsp vanilla essence
1 egg
150g gluten-free self-raising flour
75g milk chocolate, chopped
75g dark chocolate, chopped
Sprinkles, for decorating

Method
Line 2 baking sheets with greaseproof paper. Preheat the oven to 180C.

Cream the butter/margarine and sugars until light and fluffy.

Beat in the vanilla and eggs.

Fold in the flour along with half of the milk chocolate and all of the dark chocolate.

Place the cookie dough in the fridge for 1 hour or in the freezer for 30 mins.

Once the cookie dough has chilled, place approx 10 balls of dough on the baking sheet, leaving plenty of space for spreading.

Bake for 15 mins before decorating with the remaining milk chocolate (melted) and sugar sprinkles.