This simple gluten free cookie recipe can be made in around 20 minutes with just four basic ingredients. You can fill the cookies with dairy free chocolate chips, M&M’s or whatever takes your fancy depending on your diet.
This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.
This one is for you Simon…to prove that you don’t have to stop enjoying biscuits when you stop eating gluten!
I created this recipe because I wanted a chewy, soft cookie recipe.
So many gluten free biscuits are dry and crumbly. These most certainly aren’t.
It is a fantastic recipe for kids parties and always features when I’m making gluten and dairy free party food. And given they can be made in under 20 minutes it’s perfect if you suddenly have visitors too.
With just four base ingredients I’m certain you’ll have the ingredients.
The best thing about the recipe is its versatility. The dough can be used for any type of cookie you fancy. Chewy gluten free chocolate chip cookies? No problem, add chocolate chips.
You can add fillings or keep them plain and simple. The choice is yours.
We personally rather like M&M’s, or a mixture of chopped toffees and dark chocolate chips.
If you can’t eat dairy then add dairy-free chocolate chunks or Skittles.
Or if you want to make a Christmas gluten free cookie then add dried cranberries and white chocolate chips.
The options are endless.
What equipment do you need to make these chewy cookies?
I use my trusty Sage mixer for almost all my baking. It makes mixing, beating and whipping ingredients so easy. I make cookie dough like this in it along with cake mixture, bread dough and almost everything else.
Before I had it I used a hand held mixer much like this one. However, if you do a lot of baking investing in a good mixer is so worth while.
Then you need a couple of baking trays to bake the cookies on. These ones get good views and with three different sizes you’ll have the perfect size for any cooking or baking you do.
Finally I find it really useful to line my baking tray with re-usable liners. You can cut them to size and then keep them with the trays. It makes washing up so much easier and the cookies won’t get stuck to the tray.
What gluten free flour do you use?
I’ve used my rice free, wholegrain gluten free flour blend in this recipe. I created it because I was dissatisfied with the gluten free flour blends on the market.
My flour blend works in every recipe and doesn’t need special ingredients to make it work. What’s more, it doesn’t contain xanthan gum which many people find hard to tolerate. So if you’re looking for gluten free chocolate chip cookies without xanthan gum then this is the recipe for you. And indeed the flour blend for you.
I’ve written an article explaining what a gluten free flour blend is for those of you who are unsure.
I highly recommend that you read it if you have trouble with gluten free baking. It will save you from making any more mistakes and wasting expensive ingredients.
Pin my multipurpose chewy cookie recipe so you don’t lose it…
And if you like the sound of this recipe sign up for my free recipe ebook. In it you’ll find recipes for gluten free Victoria sponge, scones, Yorkshire puddings and lots more. You’ll also get my weekly newsletter of recipe inspiration, tips and news…
Gluten Free Cookie
Ingredients
- 100 g hard margarine like Stork (or butter if not dairy free) softened
- 100 g Coconut sugar or light brown sugar
- 150 g Free From Fairy gluten-free plain flour
- 1 1/2 tsp Baking powder
- 85 g Dark chocolate chips (could also use M&M's, Skittles, dairy free chocolate chips, chocolate chunks etc)
Method
- Pre-heat over to 180 degrees/160 fan/gas 4
- Cream the butter/Stork and sugar together until pale and fluffy.
Add flour, baking powder and M&M's and bring together until you have a dough
- Divide the mixture into 14 balls, or 7 if you want large cookies!
- Place the balls of dough well apart on 2 greased trays and flatten a bit with the palm of your hand.
If you have time, chill in the fridge for approx 30 minutes. This prevents them from spreading so much
Bake for approx. 15 mins until pale golden at the edges.
Cool in the trays. If you eat them while still warm they will fall apart.
- Try not to eat them all in one go!
Recipe Notes
Nutritional data to be used as a guide only
Angela / Only Crumbs Remain says
Although we’re not gluten free, I do have some gluten free flour in the cupboard as it makes great sponges! I shall certainly be giving these cookies a whirl! They sound great.
Angela x
Vicki Montague says
It is one of my favourite recipes I think..so versatile and totally delicious!
Kirsty Hijacked By Twins says
I have been baking more and more gluten free bakes so will need to try this one! Thank you for sharing with #CookBlogShare wishing you a very merry Christmas and a happy, healthy new year x
Vicki Montague says
It is so easy…I think you will love it! Have a super Christmas too!