Gluten Free Choc Chip Cookies

I’m always in two minds about whether I should put “Gluten Free” in the title of my gf recipe posts. I find that people who don’t adhere to a gluten free diet avoid them which is silly because I’d never post anything that wasn’t delicious.

*This recipe is adapted from Nigella’s ‘Triple Chocolate Cookies’ (Simply Nigella).


  • 150 grams dark chocolate chips
  • 125 grams dark chocolate (min. 70% cocoa solids)
  • 125 grams rice flour (I used Doves Farm)
  • 25 grams cocoa (sieved)
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon fine sea salt
  • 60 grams soft unsalted butter
  • 125 grams soft dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (fridge-cold)


  1. Preheat the oven to 180ºC/gas mark 4/350ºF and line a couple of baking sheets (or 1 if baking in 2 batches) with baking parchment. Roughly chop the dark chocolate and melt it over a pan of simmering water. I always burn chocolate if I use a microwave. If you can do this then fill your boots! Once melted set aside to cool. In another bowl, mix together the rice flour, cocoa, bicarb and salt. Fork to make sure everything’s well combined.
  2. I used my Kitchenaid for this next bit. Cream together the butter and sugar with the vanilla extract until a dark caramel colour and fluffy, using a spatula to scrape down the sides of the bowl if necessary. Beat in the cooled, melted chocolate then the fridge-cold eggs one by one, and when both are absorbed into the butter and sugar mixture, scrape down the sides of the bowl again and gently beat in the dry ingredients.
  3. Using a wooden spoon or a spatula, fold in the chocolate chips, then dollop rounded tablespoonsful of the dough onto a lined baking sheet, leaving about 6cm/2 ½-inches between each one.
  4. Bake for 10 minutes, by which time the cookies will be just set at the edges, but otherwise seem undercooked, then remove the sheet from the oven and let the cookies sit on the warm tray for another 10 minutes before transferring them to a wire rack to cool. 
  5. When they’re all baked and cooled store in an airtight container in a cool place for up to 5 days.
  6. Eat them. EAT THEM ALL.

So yum.

*The original recipe called for buckwheat flour but we substituted with rice flour. The result was wonderfully light! The only other thing I would say is that my daughter found the dark chocolate chips a bit much so we’ll use milk or white next time! 

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