Chocolate Chip Cookies (Gluten Free)
100 g caster sugar (super fine sugar, you can make your own if you do not have it)
100 g light brown sugar
120 g hard margarine, melted, (I’ve always used the hard block of Stork which is dairy free – if you don’t need dairy free you could use butter)
1 large egg
Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.
- 3 tablespoons of aquafaba – water from a can of chickpeas. Keep the chickpeas for a future dinner!
- Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
1/2 tsp vanilla extract
300 g gluten free plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
160 g chocolate chips, (dairy free if necessary)
In a bowl, mix together both your light brown sugar and caster sugar with your melted hard margarine. Mix until it all comes together and is fully combined.
Add your egg and vanilla extract to the bowl and continue to mix (with a wooden spoon) until combined once more.
In a separate bowl, add your gluten free flour, bicarbonate of soda, salt and briefly mix.
Add your flour mix to your original bowl and mix till combined. Make sure your mixing bowl is big as this is quite a lot of flour. It can be hard work and takes time to really combine it all but it’ll form a perfect cookie dough (you could use a stand mixer but I prefer to do cookie dough by hand).
Add the chocolate chips and give them a good mix in so they are dispersed evenly.
Cover your mixing bowl with clingfilm and chill in the fridge for about 45 minutes (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).
Heat your oven to 170C and prepare a couple of baking trays with good quality, non-stick baking paper.
Remove your cookie dough from the fridge and roll your dough into balls (about the size of a golf ball) and place them on your trays. The cookies will spread a little so leave some gaps between them – I usually cook mine in a couple of batches.
Pop into the preheated oven for 15 minutes – they should have flattened out to look more like cookies and be a lovely golden color.
Remove from the oven and leave to cool on the baking tray before moving them.