These are probably the best gluten free chocolate chip cookies I’ve had – they’re so simple to make and they are amazing warm straight out of the oven. For me, foods with chocolate in is quite difficult and adds another factor to me finding foods I can eat because I’m allergic to soya, and it just so happens that practically all chocolate you can pick up in a supermarket will have soya lecithin in as an emulsifier. If I am desperate to get some soya free chocolate I will go to a health food or organic shop as most will stock some varieties of chocolate which don’t contain soya (sometimes the dairy free options), but if I’m honest, I usually just buy regular and put up with the effect as I’m not too badly allergic – however saying this I only have chocolate on rare occasions. You can alter the amount of chocolate in this recipe if you don’t want them too sweet, or if you want them super chocolatey you can add in a tablespoon of chocolate powder.
5oz caster sugar
4oz light brown sugar
9oz gluten free self-raising flour
4oz white chocolate
4oz milk chocolate
Pre-heat the oven to 180 Measure out the butter into a bowl, and put this bowl in the microwave for about 10 seconds, just to loosen the butter up a bit. Now cream together both the types of sugar with the butter until completely mixed. Gradually add in the flour, and then add the beaten egg. Cut up the chocolate roughly and add it in. Roll small balls of the mixture about the size of a ping pong ball and place them spaced evenly on a tray with baking paper on – you will probably need 4 or 5 trays for this amount of mixture but they cook so quickly you can re-use the trays. I like to put a block of chocolate on top of each cookie too. Cook each batch for about 8 minutes. Serve warm for an extra specially magic taste!