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Gluten Free Cookies

10 pieces
Easy
60 minutes
Looking for the perfect gluten free dessert? These gluten free cookies taste delicious and are simple to make. Follow our simple recipe and get started.
Whether you're gluten intolerant or simply looking for a healthier alternative to traditional cookies, this gluten free cookie recipe is sure to impress.
Recipe Ingredients
How to Prepare
Tips
Your cookies will keep in an airtight container for up to 5 days at room temperature.
Tips
You can freeze your balls of cookie dough and bake from frozen, just add an extra 5 minutes to your baking time. Learn more about freezing bakes from our helpful guide.
Tips
Why not experiment with your inclusions and add White Chocolate Chunks and Extra Dark Chocolate Chunks to your cookies for a super triple chocolatey cookie!  
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Recipe Ingredients

For the Cookies
100 gDr. Oetker Milk Chocolate Chunks
2.5 gXanthan Gum (1/2tsp)
5 gDr. Oetker Bicarbonate of Soda (1tsp)
250 gGluten Free Plain Flour
150 gUnsalted butter (softened)
100 gCaster Sugar
75 gLight Brown Sugar
1Medium Egg
30 mlWhole Milk (2tbsp)
10 mlDr. Oetker Madagascan Vanilla Extract (2tsp)

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Picture - Dr. Oetker Milk Chocolate Chunks
Picture - Dr. Oetker Bicarbonate of Soda (1tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (2tsp)
1

First things first, cream together the butter and sugar in a large bowl, this is easiest to do with an electric hand whisk. Pop in the egg, milk and Vanilla Extract and mix until the mixture is smooth. 

2

Sieve over the flour, Bicarbonate of Soda and Xanthan gum and mix to form a dough. Finally stir through the Chocolate Chunks.

3

Line 2 baking trays with baking parchment, bring the dough together and divide into 10 equal pieces. Roll each piece of dough into a ball and pop onto your prepared baking trays spaced slightly apart and flatten each ball slightly.

4

Pop your cookie dough in the fridge to chill for 30 minutes. 10 minutes before baking pre-heat your oven to 200°C/180°C/Gas mark 6. Once chilled bake your cookies for 12-15 minutes until golden brown and still soft in the centre, they will firm up as they cool. Leave to cool on the tray for 10 minutes and then pop onto a cooling rack to cool completely.  

5

You’re now ready to tuck into your gluten free cookies, we don’t think they’ll last long!

Tips

  • Your cookies will keep in an airtight container for up to 5 days at room temperature.
  • You can freeze your balls of cookie dough and bake from frozen, just add an extra 5 minutes to your baking time. Learn more about freezing bakes from our helpful guide.
  • Why not experiment with your inclusions and add White Chocolate Chunks and Extra Dark Chocolate Chunks to your cookies for a super triple chocolatey cookie!