My gluten and dairy free chocolate chip cookies have been revamped and are better than ever! They are soft and gooey on the inside, filled with melty chocolate chunks, white chocolate and cranberries and are the perfect treat! If you do make them don’t forget to tag me over on social media!
Scroll down for my recipe.
You will need:
270g gluten free plain flour
140g dairy free butter (I use the Stork Perfect for Baking gold packet)
140g light brown sugar
120g granulated sugar
1 large egg
1tsp baking powder
Pinch of sea salt
75g dairy free white chocolate chips
100g dairy free milk chocolate chunks
50g dried cranberries
Add your dairy free butter, light brown sugar and caster sugar to a large mixing bowl and whisk with an electric whisk until light and fluffy.
Add your egg and continue to whisk. Add your vanilla extract and whisk again.
Add your gluten free flour, baking powder and pinch of salt. Mix well until fully incorporated and the mix starts to look more dough like.
Add your dairy free chocolate chunks, white chocolate chips and cranberries and mix well.
Pop the dough in the fridge for half an hour to chill.
Whilst the dough chills preheat your oven to 180°C and line 2 large baking trays with baking paper.
Take your dough out of the fridge and roll into small balls. I tend to weigh mine so that they are all the same size. Place the cookie balls on your baking tray and press down a little, ensure they are spread out as they will expand!
Bake for 15 minutes or until golden brown and remove from the oven. They will continue to cook a little once out of the oven. Enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice