Gluten Free | Cinnamon, White Chocolate & Fudge Cookies
Makes 10-ish Cookies | Prep Time: 1 hr 30 mins | Cook Time: 10 mins | Oven Temp: 200 C
These moreish cookies are my absolute favourite, I’ve made several batches since learning the recipe, tweaking it to be gluten free. Not that these feel or taste gluten free, and managed to surprise my family! Although this recipe is for cinnamon, white chocolate and fudge, it’s a great base recipe if you want to substitute the spices and chips to something else.
Ingredients
80g Soft Brown Sugar
80g Caster Sugar
120g Melted Butter
1 tsp Vanilla Extract
1 Egg
1/2 tsp Xantham Gum (if not already present in your gf flour choice)
1/2 tsp Bicarbonate of Soda
1/2 tsp Fine Salt
2 tsp Ground Cinnamon
100g White Chocolate Chips
100g Fudge Pieces
220g Gluten Free Plain Flour
Method
Cream both the two sugars and the melted butter together in a bowl
Combine in the egg and vanilla extract.
Stir in the dry ingredients (not including the flour).
Fold in the fudge pieces and chocolate chips, now mix in the flour.
Chill in the fridge for at least 1 hour.
Divide dough into 10 balls. Note: they spread more than you think they should! I wouldn’t recommend putting more than five balls onto a single tray.
Bake for 10 minutes at 200 C, or until the edges are golden, but the centres are still soft.
Cool on their baking tray for 10 minutes, before transporting to a cooling rack.
Enjoy!
