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Gluten Free Chocolate Chip Cookies

Makes 12-16 cookies

These delicious gluten free cookies are the perfect accompaniment with a cup of tea! Quick and easy to make.

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian

Ingredients

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  1. Pre-heat the oven.
  2. Rub some oil around the inside of two baking trays or insert a baking liner.
  3. Measure the flour, sugar, bicarbonate of soda, xanthan gum and salt into a bowl and stir well to combine.
  4. Sieve everything into a mixing bowl.
  5. Pour in the oil, vanilla extract and egg and mix really well.
  6. Using your hands, gather everything together into a dry dough.
  7. Add the chocolate chips and work them into the dough with your fingers.
  8. Spoon 6-8 piles of dough onto each prepared baking tray leaving space around each mound of dough. Push any chips that fall out back into the dough.
  9. Bake for 18-20 minutes until the cookies are light brown on the edges and still slightly soft in the middle.
  10. Leave to cool on the tray for 5 minutes then transfer the cookies to a cooling rack.

Equipment

2 x baking trays and mixing bowl.

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

18-20 minutes
This is a great recipe. I added some lactose free milk because I found the mixture a bit dry. This might be because I cooked it on tin foil instead of greasing the pan though. I also doubled the recipe to make some more cookies. So impressed they are soft and sweet, definitely going to make these again!
By Lily
26 Jul 2020
I've finally found a good cookie recipe after 2 years of GF baking mishaps. As others have said, the mix was a little dry but I added a splash of soya milk and they turned out fine. I didn't have quite enough chocolate so added peanuts which meant they were a little less sweet than I'd like, but I will definitely be making many more batches.
By ray_k
13 Jul 2020
Made this ones with 1250 grams of sugar and added 45 ml of vegetable milk. Also we did 19 smaller balls and baked form 15 mins. great recipe!
By Julia
30 May 2020
Delicious . The dough was a bit dry but just added a little oat milk.
By Chun
06 Apr 2020
I made half the mixture but added a small whole egg, so the biscuits did spread. I substituted half the sugar for stevia , they were still a little too sweet for my taste so you could get away with less sugar. Very delicious though!
By Sue Goff
21 Feb 2020
Really lovely cookies! Went down a storm at my christmas party.
By Joanne Frances Wood
15 Dec 2019
I tried baking them with my Mum as I wanted to make biscuits to eat with my lunch. They are the perfect example of a biscuit. Nice and crunchy on the outside and quite soft in the middle.
By Danny
19 Nov 2019
I have made these , and you would not be able to tell the difference between Glutin and Glutin FREE very tasty great cookies
By Kay Jarvis
28 Sep 2019
This is a great recipe! The cookies spread out just enough so they don’t merge and it doesn’t just become a layer of thick crumbs. They taste great and haven’t found any other recipe like it! Definitely recommend them and will be making them again soon!
By Julie
06 May 2019
These cookies taste amazing! I think the whole batch was eaten within 2 days! I used 1.5 eggs to reach the perfect consistency and cornstarch instead of Xantham gum as I couldn't find any anywhere. Will definitely be making these again!
By Catherine
02 Apr 2019
Baked these today withy 4 year old and they were a hit! I used two eggs after reading the review on here, but needed to add more flour at the end. Baked for 18mins and they were perfect. Quite cakey in the middle but when you’re gluten free you aren’t that fussy! Added marshmallows to the tops of a few which was nice. Will definitely bake again.
By Josephine
31 Mar 2019
Made these with egg replacer as we have an egg allergy in the family. I also used dark chocolate chunks instead of chocolate chips. They have been a complete hit
By Naima Mohamed
10 Sep 2018
Made these cookies and they’re lovely. Great activity for kids too. My only problem was the consistency when I only used one egg. With two it was perfect. I also expected them to flatten out more but not too bothered about that.
By Rachael
08 Aug 2018
Sadly I was really disappointed with these cookies - not because of the taste, but because they didn't flatten out into cookies during the cooking time and just remained as balls of dough, ending up looking more like rock cakes! Whenever I've made cookies in the past its been with butter or a spread rather than oil - this recipe doesn't specify a type of oil so I just used the veg oil I had to hand, so I don't know if it was that that was the problem. I also found that the dough was extremely dry when I mixed it and so had to add extra oil for the dough to bind. I used all Doves other GF ingredients so not really sure why it didn't work, but after 15 mins of the cooking time I just had to take the cookies out and try and flatten them manually before they looked more like rock cakes. I'm a fairly experienced GF baker and always make sure I'm accurate with quantities when following a new recipe so very disappointed these didn't work.
By Leila Cox
04 Jul 2018

Hi. Sorry to hear of your disappointment.  We are unsure as to what has gone wrong here with your cookies, using vegetable oil is fine and if it helps please see our YouTube video https://youtu.be/BHecroVIzS0 for extra guidance.  Best wishes, Doves Farm.  

By Doves Farm
27 Jul 2018
Very yummy and easy to make. I swapped the bicarb and xanthan for 1tsp baking powder and they tasted very yummy. Made 7 very large cookies with the above quantities, and will try different combinations with fudge, cranberries, etc next time.
By Gemma
30 Jun 2018

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