These gluten-free double chocolate chip cookies tasted as good as my non gluten-free version. They were so addictive that I could easily eat at least 10 in one go. This has got to be my favourite gluten-free cookie recipe. Remember to leave the dough to rest in the fridge for at least a day before baking it. This helps to enhance the flavour and it creates a crispier texture.

Ingredients

1. 120g unsalted butter (softened to room temperature)
2. 120g dark brown sugar
3. 1 large egg
4. 1 tsp vanilla extract
5. 75g gluten-free flour
6. 50g almond meal
7. 50g unsweetened natural cocoa powder
8. 1/2 tsp baking soda
9. 1/4 tsp salt
10. 30g white chocolate chunks
11. 30g milk chocolate chunks
12. 30g dark chocolate chunks

Directions

Preparation time: 15 min
Baking time: 10-15 min

1. Cream the butter and sugar until light and fluffy
2. Add in the egg and vanilla essence and continue to cream
3. Sieve in the gluten-free flour, almond meal, cocoa powder, salt and baking soda into the mixture
4. Mix the dough well then cling wrap it and leave it in the fridge overnight
5. Preheat the oven to 170 degrees
6. Roll the dough into little balls and add in the chocolate chunks
7. Bake in the oven for 10-15min or until the cookie turns slightly soft then take it out from the oven and leave it to cool