Gluten Free Tanya Burr Chocolate Chip Cookies

Hello Adventurers!

I am obsessed with this recipe, and so is my Dad, he’s my taste tester along with my Mum.  This is a recipe that only took once to get right but a while to research.  I am so glad that it all just fitted together and worked.  It tastes amazing and I cannot wait for you to try it and enjoy it as much as me (and my Dad)! 

Ingredients:

100g Dairy Free Butter, softened

75g Granulated Sugar

75g Light Brown Muscovado Sugar

Half an Egg, beaten (I used a medium egg)

2 tsp Vanilla Extract

175g Gluten Free Self-Raising Flour

100g Chocolate Chips

 

Equipment:

Scales

Baking Tray/Cookie Sheets

Baking Paper

Mixing Bowl

Wooden Spoon/Electric Hand Mixer

Spatula

Tablespoon x 2

Teaspoon

Cooling Rack

 

Method:

Measure out all of your ingredients and preheat your oven to 200C/180C Fan/Gas Mark 6.  Line your cookie sheets or baking trays (whatever you have access to) with baking paper.

Grab your mixing bowl, add the butter and sugars and mix until light and fluffy.  Add in your egg and mix until combined.  This may take a while, but it is better to do it now so that you don’t have little bits of butter in your mixture.

Add your vanilla and mix together.  Now grab your flour and add, gradually, into the mixture and beat all together until fully combined.

Add your chocolate chips and fold in until fully combined.

Using a tablespoon and teaspoon (or your hands, which I think is more fun!) place some of your mixture on your cookie sheet or baking tray.  Make sure you leave plenty of room between them as they do spread out quite a bit.  Scrape the sides of your bowl with a spatula so that you don’t lose any of that amazing mixture.

Now, if you want to get technical, you can measure your mixture in a separate bowl and divide by five to know exactly how much mixture to use to make one cookie, but I prefer just guessing and adding or taking away if they are too different in sizing.

Once five cookie balls are on the baking trays/cookie sheets, place in your oven and leave to cook for 11 minutes.

When the timer is done, bring them out of the oven and leave to cool for 10 minutes on the baking trays/cookie sheets.  At this point, they will be incredibly fragile so be careful and take your time with them.  Then move them onto your cooling rack and leave to cool for a further 50 minutes.  Once this is done, they are ready to eat!

P.S.  They will not look cooked, but don’t worry, just trust me when I say that they are!!!  They harden as they cool, and they are meant to be chewy on the inside.

Serve and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

 

Remember be brave, be happy, be kind, be you!

See you next time…

 

Shopping

Ingredients:

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Equipment:

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