New and Improved- Chocolate chunk cookies
While my previous recipe has earned its fans amongst Xander's colleagues, often getting snapped up when he comes to work around his birthday with a batch, they weren't quite that supermarket chewiness that those who can eat gluten came to love.
After some tweaks here and there, I made a recipe that, according to Xander at least, replicated that texture that he had been craving. So bake and enjoy!
Makes about 20 cookies
- 100g soft brown sugar
- 125g caster sugar
- 125g Sunflower spread (if you don't need to worry about milk, feel free to add butter instead)
- 1 egg, beaten
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp Xanthan gum
- 200g plain gluten free flour blend (I use Dove's Farm)
- 1/2 tsp baking powder
- 200 g chocolate, in chips or chunks
Preheat the oven to 160 Celsius and line some baking trays with parchment paper.
Mix the sugars together to smooth out the clumps in the brown sugar before adding it to the sunflower spread, beat until the mixture is fluffy.
Add the vanilla extract and salt to the egg, mix into the butter and sugar mixture. Don't worry if it curdles, it will smooth out when the dry ingredients are added.
Mix together the flour, Xanthan and baking powder, sift into the mixture
Fold in the chocolate
Place heaped tablespoons onto the lined baking trays, bake in the oven for around 16 minutes.
Want a little tropical flavour to your cookies? Swap out 50g of chocolate for dessicated coconut
Or perhaps something a bit different, swap 100g of chocolate for porridge oats
Remember to leave the cookies on the trays for around five minutes before removing onto a wire rack, as they'll be very soft when they come out of the oven.
Got your own tips? Flavours? Or perhaps just some general feedback, leave some on my Twitter feed or even in the comments!