I’m super proud of my cookies, that’s why I’m determined to make as many mind-blowing variations as poss! So the latest member of the gang is my gluten free choc chip dipped cookies recipe. And you can easily make it dairy free if you fancy!
Yep, I took my classic gluten free choc chip cookies recipe, dipped them in melted chocolate and probably made the best decision ever! I know it’s a simple twist, but since sooo many of you guys on Insta wanted the recipe… here’s my gluten free choc chip dipped cookies recipe!
In case you’re not familiar with my original gluten free cookies recipe, they’re crisp on the outside but lovely and soft and chewy in the middle ?
They’re the type of cookie that you can heat up and enjoy with a dollop of ice cream, or the type you drool over when you walk past a bakery but can NEVER eat.
I know I’m hyping this up a lot, but honestly, it’s a recipe that I’m suuuper proud of (if you couldn’t tell already!)
And that recipe and my gluten free choc chip dipped cookies recipe come with this promise – nobody would ever know that these were gluten free in a billion years.
So I took my classic fave recipe and dipped it in chocolate…
(the cookies, not the recipe on a piece of paper or something ?)
… and I mean, what isn’t improved by dipping it in chocolate? Ok, I’m sure a chocolate covered carrot wouldn’t be all that appetising, but you know what I mean!
So now, you not only have those lovely chunks of chocolate throughout every bite, but also this lovely, thick layer of creamy chocolate AS WELL. Honestly, it’s just pure heaven!
And whilst I’ve gone for milk chocolate because of that creamy, silky flavour, you can easily make this totally dairy free using dairy free chocolate chips like these and melted dairy free chocolate for the base.
As I don’t really ever use butter in these cookies anyway, it really is such a simple substitute that doesn’t require any more trouble. Here’s the link to some dairy free choc chips I often use.
Ok, so here’s my gluten free choc chip dipped cookies recipe!
Gluten Free Choc Chip Dipped Cookies
Ingredients
- 100 g caster sugar
- 100 g light brown sugar
- 120 g hard margarine, melted (I've always used the hard block of Stork which is dairy free - if you don't need dairy free you could use butter)
- 1 large egg
- 1/2 tsp vanilla extract
- 300 g gluten free plain flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 180 g chocolate chips (dairy free if necessary)
- 250 g chocolate (dairy free if necessary) (I used regular milk chocolate in the imagery, but dark chocolate would be great too)
Instructions
- In a bowl, mix together both your light brown sugar and caster sugar with your melted hard margarine (or butter). Mix until it all comes together and is fully combined.
- Add your egg and vanilla extract to the bowl and continue to mix (with a wooden spoon) until fully combined once more.
- Add your flour, bicarbonate of soda and salt to your bowl and mix until combined. Make sure your mixing bowl is big as this is quite a lot of flour. It can be hard work and takes time to really combine it all but it'll form a perfect cookie dough (you could use a stand mixer but I prefer to do cookie dough by hand). Be patient - it will come together, and it won't be dry!
- Add about 160g of the chocolate chips and give them a good mix in so they are dispersed evenly.
- Cover your mixing bowl with clingfilm and chill in the fridge for about 45 minutes - 1 hour (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).
- Heat your oven to 170C and prepare a couple of baking trays with good quality, non-stick baking paper.
- Remove your cookie dough from the fridge and roll into balls (about the size of a ping pong ball). If you want to be specific like me, I weigh each ball so they are the same. Mine were 35g each. With you leftover chocolate chips place 1 or 2 in the top of the ball, this will ensure you see some on top when the cookie is cooked!
- Place them on your trays. The cookies will spread a little so leave some gaps between them - I usually cook mine in a couple of batches. Pop into the preheated oven for 12-13 minutes - they should have flattened out to look more like cookies and be a lovely golden colour.
- Remove from the oven and leave to cool on the baking tray before moving them.
- For the chocolate base, melt your chocolate in a large glass bowl over some boiling water. Once it's melted, allow to cool briefly.
- Take each of your cooled cookies one at a time and carefully dip their bottoms into the chocolate so it's completely covered. Be careful when picking the cookies up not to get any on the top - I guess it doesn't matter if you do! Place each cookie melted chocolate up on a baking tray. Once you've filled a tray, place these in the fridge to completely set.
- Once they are set, they're ready to eat! Enjoy!
- You can keep them in the fridge or in an airtight box. Don't keep them in the sun, or the chocolate will melt!!
Thanks for reading all about my gluten free choc chic dipped cookies recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
