Chocolate Chip Cookies, Gluten Free

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    Chocolate Chip Cookies, Gluten Free

    Chocolate Chip Cookies, Gluten Free

    (190)
    30min


    176 people made this

    Tasty chocolate chip cookies without eggs or gluten! These will remain fresh for up to a week in a air-tight container - if they last that long!

    Ingredients
    Serves: 18 

    • 3/4 cup butter, softened
    • 1 1/4 cups packed brown sugar
    • 1/4 cup white sugar
    • 1 teaspoon gluten-free vanilla essence
    • 1/4 cup egg substitute
    • 2 1/4 cups gluten free plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 350g dark chocolate chips

    Directions
    Preparation:20min  ›  Cook:8min  ›  Extra time:2min cooling  ›  Ready in:30min 

    1. Preheat oven to 190 degrees C. Prepare a greased baking tray.
    2. In a medium bowl, cream butter and sugar. Gradually add egg substitute and vanilla while mixing. Sift together gluten free flour, bicarb soda, baking powder and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
    3. Using a teaspoon, drop biscuits 5cm apart on prepared baking tray. Bake in preheated oven for 6 to 8 minutes or until light brown. Let biscuits cool on baking tray for 2 minutes before removing to wire racks.
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    Reviews and Ratings
    Global Ratings:
    (190)

    Reviews in English (190)

    0

    This recipe is amazing I love the flavour the texture just everything about them I will be making these cookies again without fail. Thanks Barbara Arnold  -  22 Jan 2014

    by
    479

    My kids and I loved them! You cannot tell the difference. We used 1/2 cup cornstarch, 1/2 cup brown rice flour and 1 1/4 cup white rice flour for the baking mixture. I used a real egg. I also added 1 tablespoon milk because they were thick and cooked 10 min. They were fabulous!  -  11 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    254

    the picture of these cookies is kind of deceptive, i always do a tester cookie before dropping all the cookies on the sheet. when i did it spread about 8" in diameter and about 1/8" thick. . .not really a cookie. so i added almost 2 more cups of the gluten free baking mix before it was passable. but the taste was really incredible, definitely worth the extra time. i made them for a friend who can't have wheat. . but i think they may be better than regular chocolate chip cookies.  -  14 Feb 2007  (Review from Allrecipes USA and Canada)

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