150g salted lactose free butter, softened

80g light brown muscovado sugar

80g granulated sugar

2 tsp vanilla extract

1 large egg

225g gluten free plain flour

½ tsp bicarbonate of soda

¼ tsp salt

200g lactose free chocolate chip or chunks

Serves - 4


Heat the oven to 190C/fan170C/gas 5. Line two baking sheets with non-stick baking paper.

Put the lactose free butter and sugars into a bowl and beat until creamy. Beat in the vanilla and egg.

Sieve the gluten free flour, bicarbonate of soda and salt into the bowl and mix it in with a wooden spoon. Add the lactose free chocolate chips and stir well.

Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

Leave on the tray for a couple of minutes to set and then lift onto a cooling rack.

Recipe adapted from: Good Food
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