Chocolate Chunk Cookies (Gluten Free + Vegan)

Gluten free baking used to scare me, being honest it still does, but I'm getting a lot more comfortable with it. I've managed to make a few gluten free things now, and as cookies are one of the easiest things to make (in my opinion), I thought I might as well try making them gluten free!

I've learnt that successful gluten free baking tends to need xantham gum, as it acts as a stabiliser and binds the ingredients together. I'm not 100% sure how this all works (∼science∼) but I trust that it has prevented any disastrous gluten free baking adventures so far so I'll keep it up! 

These cookies turned out super well and I'm proud to say they were very tasty! If you make these cookies, be sure to tag me on Instagram using #susiechef so I can see how they turned out!

Total time: 1 Hour
Yield: 20 Small Cookies
Ingredients

• 200g Dairy Free Butter
• 150g Soft Light Brown Sugar
• 3 Tbsp Golden Syrup
• 200g Dark Chocolate Chunks (I roughly chopped up a dark chocolate bar)
• 1/2 Tsp Vanilla Extract
• 350g Gluten Free Self-Raising Flour
• 1/2 Tsp Xantham Gum

Cooking Directions

1. Beat your dairy-free butter until it is soft, then mix in the sugar.
2. Once light and fluffy, stir in the golden syrup and 150g of the chocolate chunks.
3. Fold in the self-raising flour, xantham gum and then the vanilla essence.
4. Transfer your dough to a tupperware box and chill in the freezer for 30 minutes.
5. Preheat your oven to 180 degrees celsius. Line two large baking trays with greaseproof paper.
6. Place spoonfuls of the cookie dough mixture onto the baking trays, rolling the dough in your palms to make balls.
7. Using the remaining chocolate chips, add a couple to each of the cookie dough balls before baking.
8. Bake for 8-12 minutes, until the cookies are turning a light golden colour but still soft on the top.
9. Leave to cool on the baking trays for a few minutes before transferring to a cooling rack.

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