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I think I’ve made the perfect gluten free chocolate cookie recipe. And what makes them even better is that they’re GIANT gluten free chocolate cookies!
Or, as Steve likes to call them – gluten free cow pat cookies. Yes, not the most attractive name in the world, but stick with me on this.
These giant gluten free double chocolate cookies are crunchy round the edge and chewy in the middle, with the perfect crackle on top.
Sprinkled with a touch of sea salt, they’re an absolute delight to eat and super easy to make.
The best gluten free chocolate cookie recipe
I know, big words, but honestly these are my kind of cookie, Exactly the kind of thing I miss being able to grab in the bakery!
These gluten free cookies themselves are super easy to make. They’re pretty sugar heavy, but this makes them perfectly chewy and delicious.
Because they’re so easy to make, they’re also a great recipe to make with kids.
Children will love stirring up the mixture, then sitting in front of the oven watching them grown and spread into GIANT gluten free cookies!
Why are the cookies so BIG!?
To be honest, initially making the cookies this size was a mistake – and trust me, the recipe works perfectly well if you make the cookies smaller and just adjust the cooking times.
But when I saw them, my eyes just lit up and it filled me with childhood glee.
Everything free from is always so small, and it was just a joy to be able to create – and eat – something exciting, giant and over-the-top.
So I’m keeping my gluten free chocolate cookies as giant cow pat cookies, and I’m pretty chuffed about it. I hope you try it too!
How do you make giant gluten free chocolate cookies?
I’ve popped a printable version of my full gluten free chocolate cookie recipe down below for you to follow.
However, for the shopping list you’ll need these ingredients to make your gluten free cookies:
- 110g unsalted butter
- 350g light brown sugar
- 2 large eggs
- 260g self-raising gluten free flour (I use FREEE by Doves Farm)
- 50g cocoa powder
- 1/4 tsp salt
- 100g milk chocolate chips
- Sea salt flakes (optional, to serve)
If you don’t have gluten free self-raising flour, add 3 tsp of baking powder to your plain gluten free flour blend instead.
I always use FREEE by Doves Farm flours – using other flours may produce a different result. If your flour blend does NOT contain xanthan gum, add 1/4 tsp of xanthan gum to the mixture with the dry ingredients.
As for the chocolate chips, feel free to mix them up with dark or white chocolate (or a mixture) – or even use chopped up chocolate chunks instead. It’s entirely up to you.
The BEST gluten free chocolate cookie recipe
My gluten free chocolate cookie recipe makes 12 giant cookies – but you could make smaller cookies and have even more!
If you do this make sure you adjust the cooking times – they’ll probably need a few minutes less than the timings in the recipe so keep an eye on them.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten free chocolate cookies
These GIANT gluten free chocolate cookies are chewy and delicious, with a gorgeous crackle and are perfect sprinkled with a little sea salt to finish. This recipe makes 12 giant cookies - or you can easily make more smaller ones if you prefer!
Ingredients
- 110g unsalted butter
- 350g light brown sugar
- 2 large eggs
- 260g self-raising gluten free flour (I use FREEE by Doves Farm)
- 50g cocoa powder
- 1/4 tsp salt
- 100g milk chocolate chips
- Sea salt flakes (optional, to serve)
Instructions
- Pre-heat the oven to 180'C / Fan 160'C / Gas Mark 4. Line two large baking trays with baking paper and set to one side.
- Melt the butter in a large pan on a low heat. Once melted, remove from the heat immediately (you don't want it to start bubbling or boiling) and stir in the sugar and the eggs. Stir well until it forms a thick, sticky batter.
- In a separate mixing bowl add the flour, cocoa powder and salt and stir to mix together. Pour the dry mixture into the butter mixture and stir with a wooden spoon well until fully combined. It will become quite thick as the butter cools so you may need some elbow grease!
- Add the chocolate chips and stir until they are evenly distributed throughout the mix.
- To make the cookies, place around one-and-a-half heaped dessert spoonfuls of dough in blobs at least two inches apart on the baking tray. These will spread so the extra space is important - you may have to bake them in batches of 3-4 per tray depending on the size of your oven.
- Smooth the blobs of dough into round shapes using your hands and then bake for 10 minutes. Remove from the oven onto a cooling rack and let them cool on the tray for at least 10-15 minutes before attempting to move them, as they will be soft!
- Sprinkle with sea salt flakes before serving.
Notes
- This recipe will also work with golden caster sugar if you don't have light brown sugar.
- If you don't have self raising flour, add 3 tsp of baking powder to your plain gluten free flour blend.
- I always use FREEE by Doves Farm flours - using other flours may produce a different result. If your flour blend does NOT contain xanthan gum, add 1/4 tsp of xanthan gum to the mixture with the dry ingredients.
- These cookies will store for 3-5 days in an airtight container. You can also freeze them.
Nutrition Information:
Yield:
12Serving Size:
1 CookieAmount Per Serving: Calories: 329Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 125mgCarbohydrates: 53gFiber: 2gSugar: 33gProtein: 5g
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Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.
- The BEST gluten free baked doughnuts
- Yeast and gluten free soda bread recipe
- Gluten free fairy cakes recipe (with egg free option)
- Basic gluten free triple chocolate brownies
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Mmmmmm delicious and perfect for this weather!
Those cookies looks so good Sarah….. Send some over now! x
These are amazing! Absolutely love them and so does everyone else. (And no one realises they are gluten free!)
Having to go gluten free, I have been very worried. Today, I did my very first ever gluten-free recipe – besides which, I have never baked cookies or biscuits ever (and that at 69 years old!). They have turned out absolutely perfect!!! I did make about 18, I guess, and they are more than big enough for my husband and me.
Fantastic! Thank you for your recipe and for introducing me to gluten free baking! By the way: as we have to watch our weight, the small concession I made was to use block Stork instead of butter, but the biscuits are absolutely delicious!!!!
so easy, so reliable, SO delicious. Thankyou. Make them ALL the time.
Yay!!!