Gluten free? That’s no problem at all!! A lot of people think coeliacs have it hard when it comes to baking! Wheat is in all cakes right? Well not with these cookies! They are so light, with a macaroon texture on the outside, they are irresistible! All you have to do is simply use cornflour instead of regular flour!:) This is yet another original recipe I tried and tested!

Recipe:

350g Dark chocolate (I used 70% cocoa)

45g butter/margarine

225g caster sugar

1tsp baking powder

3 eggs

1tsp vanilla extract

50g white chocolate chips

50g dark chocolate chips

Method:

1)Add the block chocolate broken in pieces to a glass bowl with the butter, microwave in 1 minute bursts.

2)Continue until the mixture is melted.

3)Add the cornflour and remaining ingredients to the bowl, including 1/2 the chocolate chips. Beat the mixture by hand until well combined.

4)Cover and refrigerate the dough for 1 hour minimum.

5)Preheat the oven to 180 degrees celsius.

6)Line a cookie slide with baking paper.

7)Once the cookie dough is firm spoon tablespoons of the mixture on to the cookie slide. Leave space for spreading.

8)Press the remaining chocolate chips onto the top of the cookies.

9)Bake for 10- 12 minutes. Remove from the oven to cool on the tray slightly before serving.

*The cookies, when you first take them out, won’t look cooked but trust me! You have to let them cool and once you do so, they’ll harden and be delicious!:) Enjoy!!!

For for sweet baking treats and tips make sure to visit my instagram @emmas_great_bakes

Bake it easy!

EGB X

MORE BAKELIFE

Responses

  1. MilkHoney

    My sister and her daughter have a wheat intolerance. When they come over, I like to bake something that everyone can enjoy. These delicious cookies are going on my list.

Comments are closed.