Gluten Free Chocolate Chip Cookies

Thu, 21 April 2016

Ingredients

Makes 30–40 cookies

225g butter, softened

150g Demerara sugar

100g coconut palm sugar or caster sugar

½ tsp vanilla essence or the seeds of

1 vanilla pod

2 eggs, separated

300g gluten-free self-raising flour

50g coconut flour

1 tsp bread soda

½ tsp gluten-free baking powder

½ tsp xanthan gum

Pinch of salt

125g gluten-free white chocolate drops

125g gluten-free dark chocolate drops

Method

Preheat the oven to 180°C.

Using the paddle attachment of your food mixer, cream the butter, Demerara sugar and coconut palm sugar together until the mixture is light and fluffy. This should take about 10 minutes.

Mix in the vanilla. 

Then add the egg yolks and mix well to combine.

Sieve the self-raising flour, coconut flour, bread soda, baking powder, xanthan gum and a pinch of salt together.

Add half the egg whites and half the flour mixture to the butter and sugar mixture and mix until the egg whites and flour are fully combined with the butter mix, scraping down the sides of the bowl during the process.

Add the remaining egg white and flour and mix again, then add the chocolate drops and mix through.

Break off a heaped dessertspoon of the dough and place on a nonstick baking tray.

Bake for 8–10 minutes, depending on the size.

The cookies will be light brown in colour when baked.

Remove from the oven and allow to cool directly on the tray.

You can store the cookies for up to a week in an airtight container.

Get Ahead

If you want to use the dough later, then form it into a cylinder, wrap it tightly in cling film and place in the fridge until required. The dough will keep for up to a week. Or you can freeze it and defrost it when required. Either way, slice the dough into 1cm-thick circles to bake.