Chocolate Chip Cookies

Amidst the winter blues, when it feels like summer is so far away, nothing quite beats a sweet treat and a good cup of tea. I’ve really got into my teas recently, trying some of the T2 range, and recently falling in love with Teapigs! However no cup of tea should go without a good biscuit accompaniment. Before following the low FODMAP diet I’d regularly make batches of smarties cookies, but it turns out smarties aren’t gluten free. I instead decided to trial gluten free versions filled with dark chocolate chunks.

The recipe below makes approximately 12 gluten free cookies. Depending on what you fancy (or what you have left in the cupboard), the filling can be substituted for any other chocolate or fruit.

Ingredients
100g butter (softened – I use stork baking blocks for dairy free baking)
100g light muscovado sugar (or light brown sugar)
1 tbsp golden syrup (extra 1/2 tbsp to make them extra gooey!)
150g gluten free self-raising flour
85g Moo Free Chocolate Baking Drops

Method
Preheat the oven to 180 degrees/gas mark 4.

Beat the butter and sugar in a bowl until you have a soft, creamy texture. Add the golden syrup and mix well.

Next, add half the flour. Stir in the chocolate drops before adding the remaining flour. Divide into 12 balls and place spread out on baking sheets (lined with baking paper). Flatten them slightly to ensure they continue to spread out.

Bake for 10-12 minutes or until golden at the edges.  Cool on a wire rack (be careful when transferring from the sheets as they can remain quite soft and break when hot). Enjoy warm (but be prepared to get covered in chocolate!) or have with a nice cup of tea when cool.

I’ve also used this same recipe to make double chocolate chip cookies by replacing 30g of the flour with cocoa powder, and using a mixture of white, milk and dark chocolate chips for the ultimate chocolatey flavour! To make these with even more chocolate, try adding some melted dark chocolate to give them a richer flavour…