I am obsessed with soft American style cookies after making Lucy’s Friendly Foods lemon & ginger ones recently. http://lucysfriendlyfoods.com/2016/01/05/cold-busting-lemon-and-ginger-cookies/ they are such a lovely texture and the kids loved them. I’ve been inspired to make strawberry & dairy free white chocolate cookies following the basic recipe and today I tried double chocolate. Wow. These are really good! My son ate two then said can I please have ten thousand more of those? I’ve adapted this recipe from Lucy’s to make it gluten free and chocolate. I’ve had success with several biscuit recipes recently doing a straight swop of plain flour for gluten free flour + 1/2 teaspoon of xanthan gum.

Ingredients – makes approximately 20

1 + 1/4 cup plain gluten free flour (I used Doves Farm)

2 tablespoons cocoa

1/2 teaspoon xanthan gum

1/2 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

1/4 teaspoon salt

1/3 cup of dairy free chocolate chips (I used Plamil dairy free catering chocolate)

1/2 cup dairy free spread (I used Vitalite)

1/2 cup caster sugar

2 tablespoons golden syrup

2 tablespoons dairy free milk (I used Rice)

Instructions

Preheat oven to 190c

Cream together dairy free spread, sugar and syrup then stir in dairy free milk

Sift flour, cocoa, xanthan gum, baking powder, bicarbonate of soda and salt in a large bowl and whisk well

Slowly stir dry ingredients into the spread/sugar mix until you have a soft sticky dough then stir in chocolate chips

Drop mix by heaped teaspoon onto two baking trays (I don’t line mine as they are excellent and don’t stick but you may need to line with baking parchment if you prefer)

Bake one tray at a time for 8 minutes. Allow to cool for a few minutes on the tray then transfer to a cooling rack.

Enjoy with a cold glass of dairy free milk

Warning!! It is really hard to stop eating these!