Gluten-Free Chocolate Chip Cookies!

by - June 16, 2017

I found this recipe whilst flicking through a magazine and thought I'd share it with you guys as it's actually pretty healthy!


180g buckwheat flour
1 tsp. baking powder
1 tsp. vanilla powder
1/2 tsp. sea salt
125g unsalted butter
125ml rice malt syrup
1 egg
100g chocolate chips

Preheat the oven to 160 C (gas mark 3). Line two baking trays with baking paper).

Combine the flour, baking powder, vanilla powder and salt in a large bowl.

In a separate bowl, beat the butter and rice malt syrup with a electric mixer until creamy. Add the egg and beat until combined.

Add the butter mixture to the dry ingredients and combine with a wooden spoon. Fold through the chocolate chips.

Roll tablespoons of the mixture into balls and place 4cm apart on the lined trays. Press down slightly.

Bake for 15-20 minutes until lightly golden. These cookies are delicious and almost cake like in texture. Transfer to a wire rack to cool. Enjoy the cookies warm out of the oven, or cold if you prefer. Store in an airtight container for up to 3 days.

Thank you so much for reading, I hope you enjoy this post and I will see you all very soon,

Love Lou

Recipe - Sarah Wilson's I quit sugar, Kids cookbook, found in YOU magazine from the Daily Mail.
Picture -

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