The Home Economics Bit

If a cookie recipe recommends to chill the cookie dough in the fridge/freezer before baking, it’s important to do just that. Here’s why: During this time, sugar in the dough absorbs moisture from the flour which helps the cookies to achieve that characteristic golden colour in the oven. Additionally, this chill time makes the cookie dough firmer which prevents the cookies from spreading too much in the oven.

Gluten Free Triple Chocolate Cookies

Gluten Free Mummy
These soft and cakey triple chocolate cookies are sure to satisfy any sweet tooth. No one will guess that they're gluten and wheat free.
Prep Time 10 minutes
Cook Time 12 minutes
Course Dessert
Servings 10 large cookies


  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 120 g butter melted
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 270 g gluten free self raising flour blend
  • 30 g good quality cocoa powder ensure it's gluten free
  • pinch of salt
  • 1/2 tsp bicarbonate of soda ensure it's gluten free
  • 100 g milk chocolate chips gluten free
  • 100 g white chocolate chips gluten free


  • Melt the butter and then add it to a mixing bowl with the caster sugar and the soft light brown sugar. Mix until fully combined.
  • Add the egg and vanilla extract to the bowl and mix until combined.
  • Sieve the self raising gluten free flour blend, cocoa powder, bicarbonate of soda, salt, into a separate mixing bowl. Mix to combine.
  • Add the flour mixture to the melted butter mixture, and mix using a wooden spoon to form a soft cookie dough.
  • Add in the chocolate chips and mix until evenly dispersed.
  • Cover the mixing bowl with clingfilm and chill in the fridge for 30-40 minutes
  • Meanwhile, preheat the oven to 170°C.
  • Line two flat baking trays with greaseproof paper.
  • Remove the cookie dough from the fridge and roll the dough into balls, roughly the size of a golf ball.
  • Place the cookies onto the prepared trays, leaving gaps between them. The cookies spread in the oven, so I usually bake them in batches – 4 cookies per tray – to leave enough room for them to spread out as they bake.
  • Bake in the preheated oven for 12 minutes, until they have spread out and flatted a little.
  • Remove from the oven. The cookies will be very soft so leave them to cool and firm up on the baking tray for about 10 minutes, before transferring them on to a wire rack to cool completely.
Keyword chocolate, cookies, gluten free, triple