Multi-purpose Free-from Cookie

Multi-purpose Free-from Cookie
These gluten, egg and nut free cookies are the perfect base for all your cookie fantasies. The dough can be used for any type of cookie you fancy. If you can eat dairy then M&M’s always go down well, or a mixture of chopped toffees and dark chocolate chips! If you can’t eat dairy then add dairy-free chocolate chunks or Skittles! If you want to make them for Christmas add dried cranberries and white chocolate chips.
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12-14
Multi-purpose Free-from Cookie

Ingredients

  • 100g butter or hard dairy free spread (like block Stork in the UK), softened
  • 100g light brown sugar
  • 1tbsp golden syrup
  • 150g gluten-free self-raising flour (if using my wholegrain flour don't add the syrup)
  • approx. 85g chunks of your choice (M&M's, Skittles, chocolate chips, chocolate chunks)

How to make

  1. Pre-heat over to 180°C/160 fan/gas 4.
  2. Cream the butter/Stork and sugar together until pale and fluffy then add the syrup and beat again.
  3. Add flour and M&M's and bring together until you have a dough.
  4. Divide the mixture into 14 balls, or 7 if you want large cookies!
  5. Place the balls of dough well apart on 2 greased trays and flatten a bit with the palm of your hand.
  6. Bake for approx. 12 mins until pale golden at the edges.
  7. Cool in the trays for 5 mins before transferring to a wire rack
  8. Try not to eat them all in one go!

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