I recently had a craving for cookies and was looking around for something slightly heathier sans butter and sugar etc but decided no substitute was going to hit the spot !. Sometimes you just need to go all the way...so be warned, this recipe comes with a high sugar alert warning !!
This recipe makes 20 cookies approx.
150gm light brown sugar
165gm caster sugar
290gm gluten free flour (I use Doves Farm)
1 tsp baking powder
1 tsp salt
250gm chocolate chips (I use Guittard Milk Baking Chips which you can buy in M&S and online)
Line a baking tray with greaseproof paper. Don't heat your oven at this stage as the dough needs to be refrigerated for a while before baking.
Beat butter and both sugars until well combine. Add in the eggs one at a time.
Combine all the dry ingredients together in a separate bowl and add to the wet mixture.
Make balls from the dough, it will be a bit wet and stick so put some cornflour on your hands or use an ice cream scoop. Place the balls onto the lined baking tray and pop into the fridge for at least one hour.
Preheat the oven to 180C. Pop the tray into the oven for 6 minutes, turn the tray around and bake for another 6 minutes.
Remove from the oven and allow to cool. They will be quite soft so don't try to lift or break up at this point.
Once cooled, store the cookies in an airtight container or biscuit tin and they will last for up to 3 days.