Sometimes I decide to bake or cook something in the spur of a moment. The same happened on the Friday before I was moving. I got a bag of chocolate chips in a belated Christmas box from my work and I found myself grabbing a few chips from the bag several times. That’s when I thought I could better give the chocolate chips a better use and as I was moving I could better have less flour, sugar and other baking ingredients to take with me to Breda than more and I made gluten-free chocolate chip cookies. 

Because what can you better make with chocolate chips than chocolate chip cookies? I used gluten free flour to make the chocolate chip cookies, but frankly it was impossible to distinguish them from wheat flour cookies. Crunchy on the outside with a soft chewy inside, exactly as chocolate chip cookies should be.

My parents gratefully helped me to get rid of them during our day of moving and only a few of them made it to Breda 😉

What do you need (for 15-20 cookies)

• 200 g gluten-free flour
• 75 g butter or coconut oil, at room temperature
• 1 egg, at room temperature
• 100 g light brown sugar
• 75 g white sugar
• 8 g vanilla sugar (or substitute this for white sugar)
• ½ tsp baking soda
• 1 tsp baking powder
• 60 g dark chocolate chips (or more if you prefer)
• A pinch of salt

Notes for Fodmappers

• If you are very sensitive for lactose, you can best use coconut oil or another dairy-free butter spread instead of butter.
• The ingredients of the cookies are low FODMAP, however large amounts of sugar and fat can be a trigger for some people. It is therefore advisable to not eat more than 1-2 cookies at a time.

How to prepare the gluten-free chocolate chip cookies

1. Pre-heat the oven to 180 degrees Celsius.
2. Put all the ingredients, except for the chocolate chips, in a bowl and knead this into a soft flexible dough.
3. Knead the chocolate chips into the dough.
4. Layer a baking tray with baking parchment.
5. Roll the dough into little balls (depending on how big you want your cookies). Put them on the baking tray and flatten them slightly with your hand. Leave enough space between the cookies, because they will get bigger while baking.
6. Bake the cookies for about 20 minutes in the oven until golden brown. Check the cookies regularly when they are in the oven, depending on your oven it might take a bit shorter or longer until the cookies are done.
7. Take the gluten-free chocolate chip cookies out of the oven (they will still be soft then) and leave them to cool. While cooling the cookies will harden.

Enjoy!

Will you let me know if you make my gluten-free chocolate chip cookies? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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