I’m Niamh Mc Anulty, a Home Economics teacher in Dunmore Community School, Co. Galway. I’m a new mum, my little girl Evie-Marie has just turned 6 months. I love to cook and bake, and I’ve been gluten-free for 17 years for medical reasons. I’ve recently set up an Instagram account called @a_glutenfree_mummy where I share family-friendly, tried and tested, gluten-free recipes. I hope my recipes will be useful for mummies who are gluten-free themselves, or who have little ones who are gluten-free. (I’m not advocating a gluten-free diet, @a_glutenfree_mummy is intended to be a resource for mummies and children who have coeliac disease, or who are gluten-free for other medical reasons). This recipe has been adapted from BBC Good Food vintage chocolate chip cookie recipe.
(Makes approx. 12 large cookies)
150g butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g GF flour
½ tsp bread soda
¼ tsp salt
100g milk chocolate chips 100g white chocolate chips
1. Preheat the oven to 190C/fan170C/gas 5.
2. Line two baking sheets with non-stick baking paper. (Top tip: Alternatively, bake 6 cookies now and keep the remaining cookie dough in the fridge to bake fresh tomorrow).
3. Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
4. Beat in 2 tsp vanilla extract and 1 large egg.
5. Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
6. Add 200g chocolate chips and stir well.
7. Using a tablespoon, place scoops of the mixture onto the lined baking tray/trays, spacing them well apart.
8. Bake for 12-15 mins until they are light brown on the edges and still slightly soft in the centre.
9. Leave on the tray for a couple of mins to set and then lift onto a cooling rack.
If you make these cookies be sure to tell us and tag @a_glutenfree_mummy on Instagram.
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