Soft Brown Sugar
This popular sugar is used...
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Biscuits
Chocolate Chip Cookies - Gluten free
15 mins
12 mins
Easy
35
A delicious gluten free version of the classic choc chip cookie, arguably better than the original!
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- Ingredients
- Method
Ingredients
- 185g unsalted butter, softened to room temperature
- 1¼ cups lightly packed Chelsea Soft Brown Sugar
- 2 extra large eggs
- 1½ cups gluten free plain flour
- 1 tsp gluten free baking powder
- 1½ cups desiccated coconut
- ½ cup ground almonds/almond meal
- 230g dark chocolate chips
Chelsea Products in Recipe
Reviews
28
What did you think of this recipe?
Annette
These chocolate chip cookies are delicious and easy to make. I did modify the ingredients very slight by using just a cup of gf flour and increasing the ground almonds to a cup which worked really well.
4
matthew
wort biscuit recipy ever had to clean the oven out. turned to soup in oven what a mess.
1
Kylie
These are awesome! Can't tell they are gluten free at all. Recommend not flattening them before baking and bake one tray at a time on fan bake to help them not spread too thin in the oven.
5
Isabella Merrick
Pretty dry recipe, needs more liquid to balance out the coconut. Won't be using this recipe again
1
Russell
GF cookies with great texture and even better taste. Pleased that they don't flatten when cooking, have just printed this recipe off to guarantee i can make it again.
5
Te aohinga
You should tell people how many cookies you would make.
4
Best cookies I've ever made!
Love this recipe, agree with some other bakers comments though that the recipe is quite wet so I use less butter. Can also put 1/2 choc chip and 1/2 sultanas -yum!!
5
Marley
It is so easy to make and i love that i can make it with anyone in my house!
5
Emily
how many does this make plsCHELSEA: Hi there, this recipe makes 35 cookies (based on using 1 Tbsp mixture per cookie).
4
Carissa
Hi can you freeze the biscuit dough mix?CHELSEA: we think this would freeze okay.
5
Method
Preheat oven to 200°C bake (180°C fan forced). Line 3 oven trays with baking paper.
Beat butter and brown sugar until pale and creamy. Add eggs one at a time, beating between each addition.
Sift flour and baking powder together. Add sifted flour, coconut, ground almonds/almond meal and choc chips to butter mixture. Mix until well combined.
Roll tablespoons of cookie dough into balls and place 5cm apart on prepared trays. Flatten slightly with hand. Bake for 12-15 mins then cool cookies on trays.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
28
What did you think of this recipe?
Annette
These chocolate chip cookies are delicious and easy to make. I did modify the ingredients very slight by using just a cup of gf flour and increasing the ground almonds to a cup which worked really well.
4
matthew
wort biscuit recipy ever had to clean the oven out. turned to soup in oven what a mess.
1
Kylie
These are awesome! Can't tell they are gluten free at all. Recommend not flattening them before baking and bake one tray at a time on fan bake to help them not spread too thin in the oven.
5
Isabella Merrick
Pretty dry recipe, needs more liquid to balance out the coconut. Won't be using this recipe again
1
Russell
GF cookies with great texture and even better taste. Pleased that they don't flatten when cooking, have just printed this recipe off to guarantee i can make it again.
5
Te aohinga
You should tell people how many cookies you would make.
4
Best cookies I've ever made!
Love this recipe, agree with some other bakers comments though that the recipe is quite wet so I use less butter. Can also put 1/2 choc chip and 1/2 sultanas -yum!!
5
Marley
It is so easy to make and i love that i can make it with anyone in my house!
5
Emily
how many does this make plsCHELSEA: Hi there, this recipe makes 35 cookies (based on using 1 Tbsp mixture per cookie).
4
Carissa
Hi can you freeze the biscuit dough mix?CHELSEA: we think this would freeze okay.
5
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 125g butter, softened
- ½ cup Chelsea Soft Brown Sugar (lightly packed) (100g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ tsp vanilla essence
- 1 egg
- 1 ¾ cups Edmonds Self Raising Flour (263g)
- ½ tsp salt
- ½ cup chocolate chunks or chips (100g)
ingredients
- 110g butter
- 1 cup Chelsea Soft Brown Sugar
- ½ cup Chelsea Caster Sugar
- 1½ tsp vanilla essence
- 3 eggs
- ¾ cup gluten free flour
- ½ cup gluten free cocoa powder
- ½ tsp gluten free baking powder
- ½ cup walnuts or pecans, roughly chopped (optional)
Icing (optional)
- Chelsea Gluten Free Rich Chocolate Icing sugar or dust with Chelsea Icing Sugar
ingredients
- 125g butter, softened
- ½ cup Chelsea White Sugar (113g)
- 2 Tbsp Chelsea Golden Syrup
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- ½ cup chocolate chips (100g)
ingredients
- 1 ¾ cups (220g) gluten free flour
- ½ cup (110g) Chelsea White Sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup dark chocolate chips
- 1 egg
- ¼ cup (65ml) vegetable oil
- ¼ cup (65ml) milk
- 1 cup mashed bananas
ingredients
- 125g butter
- ½ cup Chelsea Soft Brown Sugar (lightly packed)
- ½ cup Chelsea Caster Sugar
- ½ tsp vanilla essence
- 1 egg
- 1 ¾ cups self-raising flour
- ½ tsp salt
- ½ cup chocolate chunks or chips
ingredients
- 125g butter, chopped, at room temperature
- 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar, lightly packed
- ½ cup crunchy peanut butter
- 1 egg, beaten
- 1 cup rice flour
- 1 tsp baking powder
Topping
- ⅓ cup finely chopped chocolate
- ¼ cup chopped peanuts
ingredients
- 225g butter
- 350g flour
- 225g Chelsea White Sugar
- 2 tsp baking powder
- 1 egg
- ½ cup of chocolate chips
ingredients
- 220g unsalted butter, softened (1 cup)
- ¾ cup Chelsea Soft Brown Sugar, packed
- 1 cup Chelsea White Sugar
- 2 eggs
- 1 tsp vanilla
- 3 ½ cups plain flour
- 1 ½ tsp salt
- 1 tsp baking soda
- 1 ½ cups chocolate chips
- 1 block of caramel centred chocolate
ingredients
- 1¼ cups (175g) raw almonds
- ½ cup (125g) butter, room temperature
- 2 Tbsp Chelsea Raw Caster Sugar
- Zest of 2 lemons
- 1 cup (150g) gluten free plain flour, sifted
- ¼ tsp sea salt
- ½ cup (75g) Chelsea Icing Sugar
- Chelsea Icing Sugar extra, for dusting
ingredients
- 50g butter
- 2 Tbsp Chelsea Golden Syrup
- 1 egg
- ¾ cup Chelsea Caster Sugar
- ¼ cup cocoa
- 1 cup self raising flour
- 1 tsp baking soda
- 1 cup milk
- 1 cup chocolate chips
- 1 cup crushed cornflakes
ingredients
- 120g coconut oil, melted
- 4 Tbsp hot water
- ¾ cup Chelsea Soft Brown Sugar (160g)
- 1 Tbsp Chelsea Golden Syrup or Chelsea Organic Agave Syrup
- ½ tsp vanilla essence
- 1 ½ cups Edmonds Gluten Free Plain Flour
- 2 tsp Edmonds Baking Powder
- 1 cup desiccated coconut
- ½ cup ground almonds
- ½ cup vegan dark chocolate chips
ingredients
- 125g butter, cubed
- 200g dark chocolate, broken
- 3 eggs, lightly beaten
- 1 cup Chelsea Soft Brown Sugar
- 1¼ cups Edmonds Gluten Free Plain Flour
- ½ cup cocoa
- 200g dark chocolate chips
- ½ cup roasted hazelnuts (optional), coarsely chopped
ingredients
- 1 Tbs soft salted butter
- 2 Tbs Chelsea Soft Brown Sugar
- ¼ tsp vanilla extract
- ½ tsp whole milk
- 3 Tbs flour
- 2 Tbs chocolate chips
ingredients
- 250g butter
- ¾ cup Chelsea White Sugar
- ¾ cup Chelsea Soft Brown Sugar
- 1 tsp vanilla essence
- 1 tsp water
- 2 eggs
- 3 cups plain flour
- 1 tsp baking soda
- 350g chocolate chips
ingredients
- ½ Cup dark chocolate
- 1 Cup plain flour
- ¼ Cup cocoa powder, sifted
- 1 Tsp baking soda
- ½ Tsp salt
- ½ Cup butter
- ¾ Cup Chelsea White Sugar - optional
- ⅓ Cup Chelsea Brown Sugar
- 1 Tsp vanilla essence
- 1 large egg, cold from the fridge
- 2 Cups chocolate chips, add more if you prefer
ingredients
- 250g butter, softened at room temperature
- ½ cup Chelsea Icing Sugar (Gluten Free), sifted
- 1½ cups gluten free plain flour
- ½ cup rice flour
- 1 Tbsp xanthan gum or guar gum
- ⅓ cup desiccated coconut, for rolling
- ¼ cup raspberry jam
Butter Cream
- 70g butter, softened
- ⅓ cup Chelsea Icing Sugar (Gluten Free), sifted
- ½ - 1 Tbsp lemon juice
- 1 Tbsp warm water, approx
ingredients
- 125g butter, at room temperature
- ⅔ cup Chelsea Rich Chocolate Icing Sugar (Gluten Free)
- 1½ cups finely ground hazelnuts or almonds
- ¼ cup baking cocoa, sifted
- 50g dark chocolate, grated
- 2 x (59g) eggs, lightly beaten
- ¼ cup instant fine polenta
- ⅓ cup milk
Chocolate Sauce
- 125g dark chocolate, roughly chopped
- ½ cup cream
ingredients
- 2 cups flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter, softened
- 1 cup (packed) Chelsea Soft Brown Sugar
- ½ cup Chelsea Raw Sugar
- 1 Tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups dark chocolate chips
- 1 cup nuts (optional)
ingredients
- 125g butter, softened and chopped
- ½ tsp vanilla essence
- 1 cup Chelsea Soft Brown Sugar
- 1 egg
- 1 cup plain flour
- 1 cup self raising flour
- 1 cup chocolate chips/chunks
ingredients
- 250g butter (at room temperature)
- ⅔ cups Chelsea Caster Sugar
- ⅔ cups Chelsea Soft Brown Sugar
- 1 tsp vanilla essence
- 2 eggs
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips
- ½ cup almonds
- ½ cup apricots
- ½ cranberries
ingredients
- 150g butter, diced and softened
- ¾ cup Chelsea Brown Sugar
- ¼ cup Chelsea Caster Sugar
- 1 extra large egg
- 1 tsp vanilla extract
- 1½ cups self-raising flour
- ½ cup plain flour
- 100g dark cooking chocolate, chopped
ingredients
- 180 grams butter, softened
- ⅓ cup Chelsea Caster Sugar
- 125ml sweetened, condensed milk
- 1 ½ cups gluten free self-raising flour
- 1 tsp guar gum
- 250 grams dark choc bits
learn about baking
How to Choose SugarFor Baking?
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