My family has long between acquainted with gluten free baking as my little brother was diagnosed with coeliac disease in his teens. Now in his late twenties, he still gets regular gluten free baked deliveries from my mum. She has managed to amass some great gluten free go-to recipes over the years. You wouldn’t even realise many were gluten free.

One of my mum’s most popular recipes is her choc chip cookies. She told me that she’s cooked many hundreds of these. It’s a very simple recipe, but tastes great. I also tested them with my parents-in-law while they were visiting over the weekend and two batches were very quickly demolished. They only realised they were gluten free after I mentioned I’d been testing the recipe.

Actually, the original recipe has more butter as that amount works with the brand of gluten free plain flour my mum uses in Australia (Orgran in case you’re wondering). I found the cookies spread just a bit too quickly with the Doves Farm flour I used. That said, you do end up with a delicious, sablé-type biscuit, but it’s a bit less of a traditional cookie shape. You might need to adjust the amount of butter a little depending on the flour you’re using. Make sure you use a blend of flours to get the right texture; I find it’s a bit easier for normal home cooking to buy something already mixed.

These lovely cookies do spread a bit, so make sure you leave plenty of space between them. I also recommend avoiding trays that buckle a bit in the heat (as one of my does), as the cookies end up sliding down the tray into each other. Again they’re still tasty, but have a slightly more creative shape than normal.

You can either to leave the cookies to spread naturally from the little mounds you drop on the tray, or press them down a little (just lightly!) first. I quite like seeing what shape they naturally form. They are almost little cookie mountains with crispy edges rather than perfectly formed rounds.

Try and use good quality dark chocolate in these as they’re pretty chocolaty, so you’ll taste the benefit. I recommend Green & Black’s 70% dark chocolate as a minimum, but I used a more expensive bar in one batch and because of the big chocolate chunks it was very much worth it.

My mum has also suggested a few options at the end of the recipe for tweaking the cookies if you want to play around with the original recipe. Essentially you should end up with a crisp, buttery biscuit with slightly golden edges. Eat them on their own, with a cup of tea or use one in place of a wafer with a scoop of vanilla ice cream. Whichever way you choose to eat them, they are absolutely delicious. If you can’t eat gluten, you won’t feel deprived with these cookies.


Gluten free cookie recipe


Gluten free choc chip cookies

Makes 25-30


100g butter, at room temperature

75g golden caster sugar

1 medium egg

100g good quality dark chocolate (65% or higher), chopped

150g gluten free plain flour (I used Doves Farm, which is a mix of rice, potato, tapioca, maize & buckwheat flour)

¼ tsp baking powder


1. Preheat your oven to 160°C (140°C for fan ovens). Line two baking trays with baking parchment (or grease the trays if you don’t have any parchment).

2. Cream the butter and sugar with an electric hand whisk. Do this for about 2-3 minutes until light and fluffy.

3. Add the egg and beat again, then stir in the chopped chocolate.

3. Sift in the flour and baking powder, and stir until combined.

4. Drop small spoonfuls on to your baking trays (about a couple of teaspoons’ worth), leaving enough room for the cookies to spread.

5. Put the trays into the oven and bake for 20 minutes, until the cookies are lightly golden around the edges.

6. Remove the trays from the oven and leave the cookies to cool on the trays for a few minutes. Carefully take the cookies off the trays and leave on a wire rack to cool.

The cookies will keep in airtight container for 3-5 days.

Options for variations:

– use a mix of white and dark chopped chocolate
– add a handful of chopped walnuts or almonds
– add chopped dried apricots or cranberries
– add a heaped spoon of sifted cocoa and take out a spoonful of flour for double chocolate cookies


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Does this satisfy your gluten free cookie craving? I’d love to hear if you have a go at making this recipe and how you get on.