Thick n' Chewy Gluten-Free Chocolate Chip Cookies

The sprinkle of Maldon sea salt on top is a crispy counterpoint to the gooey chocolate inside 

for these delicious gluten-free cookies.. Great with a glass of milk, a bold espresso or a strong cuppa.


  • 300g 1-for-1 gluten free baking mix
  • 1/2 teaspoon gluten free baking soda
  • 1 teaspoon salt
  • 180 g salted butter, melted and cooled
  • 200g light brown sugar
  • 100g caster sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 250g gluten free chocolate, chopped into small pieces
  • Maldon sea salt
Makes 30-40 cookies


  1. Oven: 160°C fan
  2. In a separate bowl, cream together melted and cooled butter with both brown and caster sugar; add eggs, one at a time, then add vanilla extract
  3. Add half of the dry ingredients into the butter/sugar mixture and stir until you no longer see dry flour; add the rest of the dry ingredients and continue to stir until mixture is fully combined; add the chocolate and stir in
  4. Divide the dough into 4 even sections; shape into a log and roll tightly in cling film; refrigerate for at least 1 hour or up to 3 days
  5. Heat oven to 160C fan and line a baking tray with parchment paper
  6. Slice the logs into 2cm disks and place on baking tray with plenty of space between; sprinkle the top of each slice with Maldon salt and place tray in oven
  7. Bake for 12 minutes, rotating trays half way through baking

 BK Tips

  • We love Bob’s Red Mill 1-For-1 gluten free flour mixture
  • Try different chocolate to alter the flavour of the cookies; mint chocolate and chilli chocolate both work well
  • Freeze the logs of dough so you can have fresh cookies any time; cookies can be baked directly from frozen