Rub some butter around the inside of two baking trays or insert a baking liner.
Measure the flour, cocoa, baking powder, xanthan and salt into a bowl and stir to combine.
Put the butter and sugar into another bowl and beat them together until light and fluffy.
Beat in the egg and vanilla extract.
Sieve the prepared flour into the bowl and stir to make a soft dough.
Stir in the chocolate chips.
Divide the dough into small piles and roll each into a ball.
Place the dough balls onto the prepared baking trays and lightly flatten the top of each with the palm of your hand.
Bake for 12-15 minutes.
2 x baking trays and mixing bowl
180°C, Fan 160°C, 350°F, Gas 4
OHHHH YYYYYEEEEESSSSSS! I made my with 75g each of g/f white bread flour and g/f white flour and chopped up lovely dark chocolate. ohhhhhh yyyyyyyeeeeeeesssss! YUMMY!
By Ms Margaret Cowhie
04 Aug 2014
Delicious. Not a heavy chunky cookie but rather soft and light. Really easy to make though found mixture too wet to roll,pushed mixture off tespoon onto a baking sheet with another spoon. The heat made them spread into desired round shape. Will definitely be making again :)
By Mrs Sarah Corner
24 Mar 2014
I have made this recipe quite a few times now but with Doves Farm Gluten free Plain White Flour - they work a treat!
I personally don't flatten the dough (point 6 of method)- this happens naturally during the cooking process. They do need to spaced far enough apart though as they do merge if placed too close together. Yum!
Becky Price (Becky Boo)