Homemade Gluten Free Cookies



Butter – 125g (keep the butter outside the fridge before using to have it in room temperature

¾ cup White Sugar (= 120g)

½ cup Muscovado sugar (= 80g)

1 egg

1 ½ cup Gluten free flour mix ( ≌ 180g)*

1 teaspoon of yeast (10g)

300 g dark chocolate drops

1 teaspoon vanilla essence or homemade infuse of 1 vanilla pod seeds



Mix the yeast to the flour and reserve it.

In a bowl mix the butter, both sugar types and the vanilla. Add the egg, mixing very well the ingredients and slowly join the flour.

The texture wanted is soft, but firm, enough to be able to make little portions of cookies by hands or even with the help of a spoon.

You may add the chocolate drops at this stage and mix all together or place the little portions of plain cookie dough on the baking tray and on top sprinkle the chocolate drops.

Use baking tray with baking paper.

Bake the cookies in pre-heated oven at 200° C for approximately 15 minutes.


*The gluten free flour, if not bought ready, we advise to mix 50/50 of coconut flour and almond flour. Also it is always prudent to add flour little by little. Depending on the quality of the flour this recipe may requires between 150g and 180g.

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Gluten Free Cocoa & Coconut Cake
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