The English Post

Gluten free chocolate chips cookies

Written by Veronica Lavenia

Gluten free chocolate chips cookies are my tribute to the more traditional version of this iconic US recipe.

I usually made them with olive oil instead of butter ( as you know, in my recipes, extra virgin olive oil is the key).

Yet butter, if of excellent quality, organic and if not consumed daily, has positive properties (quantity always makes the difference). As scholars argue, it is preferable to the so-called “vegetable (plant based) butter”, too rich in trans fats (trans fats create imbalances in the balance between HDL and LDL cholesterol and contribute to heart disease and not only); emulsifiers and preservatives and more.

These gluten free chocolate chips cookies are made with fresh, organic mountain milk butter. This high quality ingredient gives a fragrance and a unique texture to the dough. The gluten-free brown rice flour and corn flour give a particular lightness.


PH. Veronica Lavenia

Gluten free chocolate chips cookies: Ingredients

Serves: about 10/12 cookies

80 g (3 oz) high quality organic (gluten fre) butter, melted

100 g (3½ oz) coconut sugar

1 large organic free range egg

150 g (5 oz) brown rice flour

150 g (5 oz) cornflour-cornmeal

Pinch of sea salt

80 g (3 oz) whole toasted almonds, chopped

100 g (3½) dark gluten-free chocolate chips or flakes

Gluten free chocolate chips cookies: Method

  1. Preheat the oven to 180°C (350°F/gas 4) .
  2. In a bowl, add the butter, sugar and  egg and mix.
  3. Add the flours, a pinch of salt, almonds and stir to mix the ingredients together.
  4. Add the chocolate drops and knead the dough until firm.
  5. Using a spoon, pour the mixture on a baking sheet, lined with parchment paper.
  6. Bake at 180°C (350°F/gas 4) for 10-15 minutes.

Don’t miss:

Peanut and cashews vegan cookies



About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.