Gluten Free Cookies

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These gluten free cookies are crunchy on the outside, soft in the centre and packed full of chocolate chunks!

10 pieces

Easy 15 Minutes iconglutenfrei26x26png Gluten Free

Ingredients

Ingredients

For the recipe  Gluten Free Cookies

For the Cookies:

100 g Dr. Oetker Milk Chocolate Chunks
2.5 g Xanthan Gum (1/2tsp)
5 g Dr. Oetker Bicarbonate of Soda (1tsp)
250 g Gluten Free Plain Flour
150 g Unsalted butter (softened)
100 g Caster Sugar
75 g Light Brown Sugar
1 Medium Egg
30 ml Whole Milk (2tbsp)
10 ml Dr. Oetker Madagascan Vanilla Extract (2tsp)

preparation

Preparation

Step 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. 

Step 2: Sieve over the flour, Bicarbonate of Soda and Xanthan gum and mix to form a dough. Finally stir through the Chocolate Chunks.

Step 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.

Step 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.  

Step 5: You’re now ready to tuck into your gluten free cookies, we don’t think they’ll last long!

Nutritional Information for the recipe Gluten Free Cookies

Per Serving Per 100 g / ml
Energy 1419 kJ
339 kcal
1817 kJ
434 kcal
Fat 16.72 g 21.44 g
Carbohydrate 44.34 g 56.85 g
Protein 2.81 g 3.60 g

preparation

Preparation

Step 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. 

Step 2: Sieve over the flour, Bicarbonate of Soda and Xanthan gum and mix to form a dough. Finally stir through the Chocolate Chunks.

Step 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.

Step 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.  

Step 5: You’re now ready to tuck into your gluten free cookies, we don’t think they’ll last long!

Nutritional Information for the recipe Gluten Free Cookies

Per Serving Per 100 g / ml
Energy 1419 kJ
339 kcal
1817 kJ
434 kcal
Fat 16.72 g 21.44 g
Carbohydrate 44.34 g 56.85 g
Protein 2.81 g 3.60 g
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