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Gluten free choc-chip cookies without xanthan gum

Gluten free, nut free, FODMAP friendly, low lactose
All measurements are in Australian tablespoons and teaspoons
Prep Time 15 mins
Cook Time 12 mins
Resting time 2 hrs
Servings 12 cookies


  • 150 g butter deep browned (should weigh about 130g after browning)
  • 100 g light brown sugar
  • 50 g caster sugar
  • 90 g tapioca flour
  • 80 g brown rice flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 - 1/2 teaspoon fine salt
  • 2 teaspoons milk of choice (I used soy) See notes about thick vs thin cookies
  • 1 tsp vanilla bean paste (optional)
  • 1 extra large egg
  • 100-200 g chocolate, chopped (dark or white but note white chocolate is higher in lactose)



  • The night before, brown your butter in a small saucepan. It should be very golden brown in colour. Don’t be conservative – the dark brown gives the cookies tonnes of flavour and weight is important here. Weigh it once browned – it should weigh 130g or close to that. Any deviation of above a gram or two could have an unwanted effect on your cookie.
  • Once browned and weighed, add the butter to the sugars in a small heatproof bowl. Stir to combine, and set aside to cool. Be careful – the bowl will get quite hot.
  • Weigh out your flours and add the salt, baking powder and baking soda. Use a whisk to thoroughly combine.
  • Once the butter mixture has cooled a little, add the milk and vanilla bean paste, stirring to combine. Finally, add the egg. Adding the egg after the milk will help ensure it doesn’t cook in the residual heat of the butter.
  • Mix the dry ingredients into the wet. I like to start in the middle, and gradually mix in the edges of the bowl until all the flour is completely combined. Not a bit of flour should be left on the side of the bowl.
  • The cookie dough should look wet, almost like a thick caramel in colour in texture. Cover it and place it in the fridge overnight.


  • The next day, preheat the oven to 180-200C/356-400F (see notes) and line 2-3 baking trays with baking paper.
  • Use a spoon to scrape the cold cookie dough up from the sides of the bowl. Add your chopped chocolate, and use the spoon to combine as best you can.
  • Then, use your hands to form into 8-10 balls, with an even dispersion of chocolate. If you like a taller cookie, make the ball more of an oblong, short side down on the tray so the cookie sits up taller than normal.
  • I like to bake one or two first to check the consistency and spread before baking off the rest of the cookies. I also do one sheet at a time for best results. Whatever you do, keep the cookie dough balls cold while they await their turn – even with a flash freeze.
  • Bake the cookies for 10-12 minutes or until wrinkly and golden. Allow them to cool completely before touching – they’re sensitive gals. Store in an airtight container to keep them from going soggy.
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