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.
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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…
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Gluten Free Cookie
- Pre-heat over to 180 degrees/160 fan/gas 4
- Cream the butter/Stork and sugar together until pale and fluffy.
Add flour and baking powder and bring together until you have a dough
Add your choice of filling to the dough
Divide the mixture into 7 balls (14 if you want smaller cookies)
Place the balls of dough well apart on greased baking trays and flatten a bit with the palm of your hand.
Chill in the fridge for at least 30 minutes. This prevents them from spreading so much
Bake for approx. 20 - 25 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!
Nutritional data to be used as a guide only