These are my Mum’s classic choc chip cookies that I modified to be Gluten free. These cookies are easy to make, they are lighter and a little softer than the non gluten free recipe but just as tasty!
- ¾ Cup butter
- ½ Cup sugar
- ¾ Cup brown sugar
- 1 large Egg
- 2 ½ cups Gluten Free plain flour
- 250 grams Chocolate chips
- 1 teaspoon Vanilla essence
- 3 Tablespoons milk
- 1 teaspoon Baking powder
- Pinch of salt
- Optional only – 1 cup of Walnuts
Method: Cream butter and white and brown sugars, then beat in the egg, vanilla and milk. Sift in flour with the baking powder and salt. Stir into the mixture. Then stir in the chocolate chips and nuts (nuts are optional)
Grease two teaspoons and place teaspoon size balls on to a tray lined with baking paper. Allow about 5 cms between cookies.
Bake in a pre-heated oven 170C fan forced oven for 10mins, depending on the size of your cookies. They should look a light golden brown colour once baked.
Time also depends on your personal taste: less time equals a softer cookie, longer a crunchier style cookie.
Loosen from tray with a spatula while still quite warm and cool on a baking rack. Store in an air-tight container. These cookies also freeze well!
These choc chip cookies can be made exactly the same with regular flour, just replace the Gluten free flour in the same quantity.
Makes about 40 cookies.