Gluten-free Cookies, 3 ways


It struck me the other day how long its been since I last made a hearty batch of cookies. And I seriously can’t think why – cookies are a baker’s best friend! Sure, it might be quite difficult to achieve what is widely accepted as a ‘perfect’ cookie, but you can go quite far wrong and they’ll still be delicious. Overcook ’em slightly and they’re ‘crunchy’, undercooked – ‘gooey’, not enough flour – ‘yes I meant them to go this flat, it makes them more chewy…’. I think that as long as you nail the flavours, you can be forgiven a lot more than you would with cakes and other sweet treats.


The most difficult part about making cookies is deciding what flavours to go for! And as you may have gathered by the pictures so far, on this occasion I was completely incapable of choosing…. So, I wimped out and made 3 completely different types! I think, just this once, I can be forgiven my indecision 😉

May I therefore introduce the Chocolate Chip Cookie:


The Lemon, Blueberry and White Chocolate Cookie:


And the Oatmeal, Raisin and Pecan Cookie:


Despite my little ramble about the forgiving nature of cookies, these guys were perfect just as they are, no excuses needed! I think my personal favourites were the Oatmeal, Raisin and Pecan, probably because I’m a sucker for anything with cinnamon, but the Lemon, Blueberry and White Chocolate definitely gained the most praise at work – its unusual to see lemon in a cookie but it works really well in these. And, of course, all of them are gluten-free (and dairy-free if you omit the white chocolate).

I’ve laid out the recipe below as I made them, with a base cookie mix which was split and 3 different lots of ingredients added, but feel free to play around with how many types you make/what you want to add. I’ve tried to make the recipe so its simple to modify!


The Gluten-free Cookie: 3 ways.

Base Ingredients

  • 230g Stork
  • 215g light brown sugar
  • 100g granulated sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 eggs

For the Chocolate Chip Cookies:

  • 120g Gluten-free flour
  • 1/2 tsp Xanthan gum (omit if your flour blend already contains!)
  • 150g chocolate chips (I only used dark chocolate, but feel free to mix it up, 75g dark/75g milk per’aps)

For the Lemon, Blueberry and White Chocolate Chip Cookies:

  • 120g Gluten-free flour
  • 1/2 tsp Xanthan gum (omit if your flour blend already contains!)
  • 60g dried blueberries
  • 90g white chocolate chips (omit to go dairy-free, I’d replace them with chopped macademia nuts or something similar)
  • zest of 2 lemons

For the Raisin, Oatmeal and Pecan Cookies:

  • 60g Gluten-free flour
  • 60g rolled oats (gluten-free of course)
  • 1/3 tsp Xanthan gum (omit if your flour blend already contains!)
  • 1 tsp cinnamon
  • 100g raisins
  • 75g pecans


  1. Beat together the Stork, sugars, vanilla extract and salt until light and fluffy, then beat in the eggs
  2. Split the mixture evenly into thirds (for me each third weighed about 210g)
  3. In each mix, first add the flour and Xanthan gum (and oats and cinnamon if applicable) and mix well
  4. Fold in the remaining ingredients, making sure they are evenly distributed
  5. Cover each mix with clingfilm and leave in the fridge for at least 1 hour, up to 24 hours.
  6. Preheat the oven to 180ºC/160ºC fan
  7. Line some baking trays with baking parchment (I only grease the bottom of the parchment to help it stick to the tray, greasing the top can encourage the cookies to spread out and become too thin)
  8. Using about a tablespoon of mixture for one cookie (I got 9 or 10 cookies out of each mixture), load the baking trays up, placing each cookie blob far enough apart on the baking tray to allow for spread
  9. Bake for 15-20 minutes until just golden around the edges. For me, the chocolate chip cookies took 16 minutes, the lemon/blueberry 18 minutes and the oatmeal/raisin 20 minutes
  10. Leave to cool on the baking trays on a wire rack, until hardened, at which point you can remove the cookies and place directly on the rack.

Of course, if you only want to make the choc chip and lemon/blueberry cookies (or if you ain’t got no oats for the oatmeal/raisin cookies, though really then they’d require completely renaming, and that’s a big ol’ responsibility, I’m not entirely convinced its worth it ;)) you can split the base mixture up after adding the flour. And if you have a particular hankering for one type of cookie, simply multiply all the additional ingredient amounts by 3. Aaaaaand of course you can replace any of the additional ingredients depending on what you fancy! How about orange zest/dried cranberries, or glace cherries and marzipan bits? Hmm, think I’m gonna have to get baking again…



2 thoughts on “Gluten-free Cookies, 3 ways

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