Chocolate chunk cookies

Chocolate chunk cookies
**Egg free, dairy free, nut free & gluten free **



100g/half a cup dairy free butter (Stork margarine in gold foil)
50g/quarter of a cup caster sugar/baker sugar
100g/half a cup brown sugar
225g/2 cups plain gluten free flour (any plain flour will work)
1 tsp baking powder
Half tsp bicarbonate soda
1 tbsp oil
2 tbsp water
2 tbsp golden syrup/honey/maple syrup/corn syrup
100g/1 cup chopped chocolate

– Preheat oven to 180 C/356 F

– Cream the butter and sugar together

– Add the flour, baking powder and bicarbonate soda and mix well.

– While mixer is going, add the water, oil and golden syrup.

– Fold in the chocolate.

– Roll into balls, place on lined baking tray.

– Chill in fridge for about 30 minutes before baking. Bake for 12/15 minutes.

– Careful not to over bake.

– Half way through baking, remove from oven and tap on worktop. Do this again at end of bake.

– Leave on tray for 5 minutes and move to wired tray to fully cool.


  • Add a cup of chopped nuts
  • Replace 30g/2 tablespoons of the flour with cocoa powder
  • Use 50g white chocolate chips and add 50g of dried chopped cranberries
  • Instead of chocolate, add 100g raisins.

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