"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Gluten-Free Chocolate Chip Cookies

  • 12 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins

Chocolate chip cookies that are gluten-free and fructose-free?! Whip up a batch of these moreish bites to have alongside your mid-morning cuppa.  

Servings: 12
Preparation: 10 mins
Cooking: 20 mins

Ingredients

  • 1 teaspoon baking powder.
  • 1 1/2 cup buckwheat flour.
  • 1 teaspoon vanilla powder.
  • 1/2 teaspoon sea salt.
  • 125 g unsalted butter, softened.
  • 1/2 cup rice malt syrup.
  • 1 egg.
  • 100 g 85% dark chocolate, coarsely chopped.

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3. Line two baking sheets with baking paper.

2. Combine flour, baking powder, vanilla powder and salt in a large bowl. In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined.

3. Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.

4. Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container.


Note

  • Feel free to substitute the chocolate for cacao nibs

We advise eating sweet foods like this one as occasional treats only. 

Chocolate chip cookies that are gluten-free and fructose-free?! Whip up a batch of these moreish bites to have alongside your mid-morning cuppa.

Ingredients

  • 1 teaspoon baking powder.
  • 1 1/2 cup buckwheat flour.
  • 1 teaspoon vanilla powder.
  • 1/2 teaspoon sea salt.
  • 125 g unsalted butter, softened.
  • 1/2 cup rice malt syrup.
  • 1 egg.
  • 100 g 85% dark chocolate, coarsely chopped.

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3. Line two baking sheets with baking paper.

2. Combine flour, baking powder, vanilla powder and salt in a large bowl. In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined.

3. Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.

4. Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container.

Note

  • Feel free to substitute the chocolate for cacao nibs

We advise eating sweet foods like this one as occasional treats only.