Skint Gourmet: Gluten free cookies

Ahh, cookies. Cookies are one of those wonderful treats that fit in just about anywhere. They’re delicious; but with so many people gluten-free for health or lifestyle reasons, they often go un-enjoyed by many. I’ve had some gluten-free cookies before, but I was always a little disappointed – I like my cookies chewy, gooey, and awful for my teeth; so let’s try and make some delicious gluten-free treats that will impress everyone, gluten-free or not!


125g unsalted butter (at room temperature)

75g caster sugar

100g dark brown sugar

2 eggs

225g potato or rice flour

2 teaspoons baking soda

200g chocolate chips

2 tablespoons milk

(Note – please do ensure all ingredients you buy are gluten free. The packaging should point this out.)


  1. Blend the caster sugar and butter together until pale and fluffy.
  2. Add the dark brown sugar and mix until combined.
  3. Beat in the egg a little at a time.
  4. Add the flour and milk, and mix until you have a sticky dough.
  5. Stir in the chocolate chips. Make sure they are well mixed in to the dough.
  6. Chill the dough overnight, or until the dough is firm and malleable.
  7. Scoop out small balls of dough and place on a baking sheet on a baking tray.
  8. Don’t flatten these balls of dough – they will flatten in baking, and leaving them round in the beginning will give them a chewy core.
  9. Cook at gas mark 4 (350F/170C) for about 10-15 minutes, or until the edges are turning gold and the top has firmed up.


This recipe works great with regular flour too. If you don’t need to make gluten-free, use regular flour and you probably won’t need the milk.

My personal favourite cookies are Earl Grey cookies. Not for everyone, simply empty the contents of a fine ground Earl Grey teabag into the mix when adding the flour. They’re delicious!

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