Recipes.

Gluten-Free Chocolate Chip Cookies


  • 12 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins

Chocolate chip cookies that are gluten-free and fructose-free?! Whip up a batch of these moreish bites to have alongside your mid-morning cuppa.  

Servings: 12
Preparation: 10 mins
Cooking: 20 mins

Ingredients

  • 1 teaspoon baking powder.
  • 1 1/2 cup buckwheat flour.
  • 1 teaspoon vanilla powder.
  • 1/2 teaspoon sea salt.
  • 125 g unsalted butter, softened.
  • 1/2 cup rice malt syrup.
  • 1 egg.
  • 100 g 85% dark chocolate, coarsely chopped.

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3. Line two baking sheets with baking paper.

2. Combine flour, baking powder, vanilla powder and salt in a large bowl. In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined.

3. Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.

4. Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container.


Note

 

  • Feel free to substitute the chocolate for cacao nibs

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Chocolate chip cookies that are gluten-free and fructose-free?! Whip up a batch of these moreish bites to have alongside your mid-morning cuppa.

Ingredients

  • 1 teaspoon baking powder.
  • 1 1/2 cup buckwheat flour.
  • 1 teaspoon vanilla powder.
  • 1/2 teaspoon sea salt.
  • 125 g unsalted butter, softened.
  • 1/2 cup rice malt syrup.
  • 1 egg.
  • 100 g 85% dark chocolate, coarsely chopped.

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3. Line two baking sheets with baking paper.

2. Combine flour, baking powder, vanilla powder and salt in a large bowl. In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined.

3. Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.

4. Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container.

Note

 

  • Feel free to substitute the chocolate for cacao nibs

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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