Gluten Free Chocolate Chip Cookies

Make these simple Gluten Free Chocolate Chip Cookies that are crispy on the edges, full of chocolate chips and have a deliciously soft centre – everyone will love them. They have very quickly become firm favourites here with just one complaint ….. they’re not big enough! The joys of feeding boys!

One of the tricks to get these cookies perfect is to have your butter cold. I know most cookie recipes ask for melted or soft butter but these work best using cold butter. So that’s cold, not rock solid 😉 Using cornflour in the recipe helps to give the cookies a bit of bulk and the addition of an egg yolk along with the egg help to keep them together and avoid crumbling.

You will need to let them sit in the fridge for about an hour so you can plan this when making them..

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Flourless Bread – Gluten Free, Dairy Free, Vegetarian and Keto

This bread recipe is really special. It’s flourless, healthy and delicious! It cuts like a dream and toasts beautifully. What’s not to love!!

The recipe is just so versatile. I used some of my favourite spices but you can just leave them out completely or use your own favourite spices or herbs. Some suggestions you might like to try are cinnamon and nutmeg, cumin and chili powder, coriander and fennel seeds and garlic and rosemary. I used Smoked Paprika and Garlic for this one but will be making a cinnamon and nutmeg version next to enjoy with a cup of tea.

My tahini has salt already in it so I only used 1/2 tsp but if your tahini is salt free, then add a teaspoon. I added some sunflower seeds for added crunch and again, you can add whatever works for you. I used almond butter but you can use peanut butter, cashew butter or your own favourite.

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