How to make chunky loaded gluten-free cookies!
Chunky, you say? Loaded? Yes, these are super-satisfying cookies - no flat cardboard for us!
And there's really not much to it. The secret is to buy a good vanilla extract (like Nielsen Massey, which is pretty much in every supermarket I've been to).
I set out to make these cookies because I was a bit fed up with the meagre portions you get with normal biscuits. And by normal, I'm referring to any kind of biscuit, not just gluten-free. There seems to be a British deficit, particularly when you compare a biscuit to an American cookie. But there's more to these cookies than size!
I don't know about you but making cookies on a tray invariably means they spread into one another. And they go flat, which isn't what I wanted.
No, I wanted a big chunky cookie. A really satisfying buttery number. So I used a muffin tin instead. The mixture can't spread anywhere now, can it? So you're destined for the chunky cookie you really deserve!
And let me tell you they go down VERY WELL with small people. It was hard to capture a decent photo before they were gobbled up (mainly by me, I might add).
And if you're thinking that kids will eat anything sweet, let me tell you my son is quite discerning now that he's learnt about sugar in school. It has to be pretty terrific for him to think it's worth it.
So if you're wondering what helps them taste so terrific (besides the vanilla extract I mentioned earlier), you'll need a few staples like butter, caster sugar, light brown sugar and a self-raising gluten-free flour (I like Doves Farm). You'll also need to decide what you want to load your cookies with. I opted for dark chocolate and mini marshmallows but you might decide for a few more. Just depends on how loaded you need them to be!
And if you can't have nuts you'll be pleased to know this recipe is nut-free. A lot of gluten-free cookie recipes I've seen include almonds and although I can eat almonds I don't always want them in a biscuit. They're a bit of a shouty flavour and sometimes I just want calmer guests at the party.
Contains milk (dairy) and egg. For a dairy-free version use vegan margarine.
Makes 12 chunky cookies (yum!)
* As always, check ingredients on packets for allergens
110g butter (softened)
75g light brown sugar
50g caster sugar
2 small eggs
1 tspn vanilla extract
½ tspn baking powder*
½ tspn salt
250g self-raising gluten-free flour
toppings of choice (e.g. mini marshmallows & chocolate chunks*)
Pre-heat oven to 190 degrees Celsius
Grease a 12 hole muffin tin with butter.
Cream together both sugars and the butter.
Add the egg and vanilla extract and beat well until the mixture visibly lightens.
Sift the flour, baking powder & salt together and a spoonful at a time while mixing.
Using an icecream scoop, take a portion of mixture and press it into a muffin tin hole.
Repeat until you’ve filled the tin holes equally.
Bake for 8 – 10mins until the cookies look golden. Allergens
Remove and place on a wire rack.
Immediately add your topping of choice by pressing it in gently on top of each cookie.
Allow to cool for at least ten minutes before tucking in!
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