Recipes - Diets - Desserts and Treats - Ultimate Double Chocolate Chip Cookies, GF

This fabulous recipe is from the course I took in England with Naomi Devlin of River Cottage Gluten Free Cooking.

Brown butter and dark muscovado and vanilla gives these double chocolate chip cookies a deliscous salted caramel flavour that is irresistible.

Servings: 10
Cook Time: 10 minutes


1 large egg
30g ground golden flax seed
2 tsp vanilla
4 tsp water
pinch of salt approx. just under 1/8 tsp
160g salted butter
150g dark musovado brown sugar (Camino brand is my favourite)
70g sweet rice flour
50g chestnut flour
30g cocoa powder
20g tapioca starch
1/2 tsp gf baking powder
250g good quality chopped chocolate (do half milk and half dark for even more decadent chocolate-ness)


In a small sauce pan over medium heat, melt the butter and cook, stirring often until the sediments in the bottom of the pan turn a golden brown. Watch carefully, you want browned butter not burned. remove from heat and let cool while you prepare the rest of the ingredients.

In a small bowl, beat the egg, ground flax, vanilla, pinch of salt and 4 tsp of water and set aside to gel.

In a stand mixer with paddle attachment (or hand mixer) beat the butter and sugar together until creamy. Add the egg mixture. Beat until mixed.

Weigh out the flours, tapioca, cocoa and baking powder, mix well.

Add the the wet ingredients. Beat until the mixture starts to look a little paler and completely smooth.

Scoop the dough into 20 balls onto two parchment lined cookie sheets. Leave 3" between each cookie ball. Lightly press down each ball.

Loosely cover with plastic wrap and let rest at room temperature for an 1-2 hours.

Pre-heat over to 350 degrees. Bake cookies for 8-10 minutes or until edges are brown the the centre still looks a little under cooked.

Let rest for 5 minutes before transferring to a cooling rack.

These store very well in an airtight container for up to a week.