I’ve been doing a lot more gluten-free baking lately because my boyfriend suffers from Crohn’s disease so he is sensitive to wheat. Gluten-free baking has been easy for me to adapt – I just have to play around with the proportion of gluten-free flour to cornflour to almond meal to get the texture that I want. However, he is also sensitive to dairy products which is going to be a major challenge because I can’t use butter anymore. I’ve yet to experiment with vegetable shortening but I’m sure that it won’t be as good as using butter. Anyway, these cookies are unfortunately/fortunately not dairy free but they are gluten-free and definitely tastes as good as my non gluten-free chocolate chip cookies. Enjoy!
Ingredients
- 120g unsalted butter (room temperature)
- 80g raw sugar
- 1 egg
- 1 tsp vanilla essence
- 1/2 tsp baking powder
- 50g cornflour
- 150g gluten-free flour
Directions
Preparation time: 15 min
Baking time: 10-15 min
- Cream the butter and sugar until light and fluffy
- Add in the egg and vanilla essence and continue to cream
- Sieve in the gluten-free flour, cornflour and baking powder into the mixture
- Mix the dough well then cling wrap it and leave it in the fridge overnight (or freeze it for at least an hour)
- Preheat the oven to 170 degrees
- Roll the dough into little balls and add in the chocolate chunks
- 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
Table for Ting 