Cookies, Recipes
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Gluten-free chocolate chip cookies

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!

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Ingredients

  1. 120g unsalted butter (room temperature)
  2. 80g raw sugar
  3. 1 egg
  4. 1 tsp vanilla essence
  5. 1/2 tsp baking powder
  6. 50g cornflour
  7. 150g gluten-free flour

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, cornflour and baking powder into the mixture
  4. Mix the dough well then cling wrap it and leave it in the fridge overnight (or freeze it for at least an hour)
  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

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