Here is a basic cookie recipe that I have refined a few times to work with gluten-free flour.  Once you have the base recipe, you can add just about anything you like. After many attempts of making gluten-free cookies, I think this recipe makes rich moist cookies that aren’t crumbly. I have served these to many gluten eaters who were none the wiser.

1 & 1/2 cups all purpose GF flour

1/3 cup brown sugar

1/3 cup white sugar

1/2 cup butter – softened

1 egg – lightly beaten

1/2 teaspoon baking soda

Pre-heat oven to 190C degrees. Combine white sugar, brown sugar and softened butter in a mixing bowl and stir through until smooth. Add egg and stir, then add flour and baking soda and stir until combined.  Place small mounds on baking paper and cook for 8-10 minutes.


Once you have the base recipe you can make many variations.  I made two batches last weekend; Date and Walnut and Double Choc Chip. For Date and Walnut add 1/2 cup of chopped walnuts and 1/2 cup of chopped dates.  For Double Choc Chip add 1/3 cup cocoa powder, 1/2 cup white choc chips and 1/2 cup of milk choc chips.  You may need to add a little more melted butter to the choc chip recipe.  A busy afternoon baking cookies, although Henry wasn’t much help…