If you live in London or perhaps have visited you might have come across Ben’s Cookies. If you did come across it back when you could have wheat you’ll know that they make the best cookies in the world! I’m not joking I’m addicted to these babies. I can still remember the first time I came across the tiny shop on Oxford street. All the cookies looked delicious and I bought a whole box. Best decision ever made. Well perhaps not such a good decision for my waistline. I’ve been missing these cookies since being wheat free so I’ve decided to make a gluten free batch! This is the basic recipe and you can add whatever you like to it.
GF cookies (Makes approx 20 cookies)
Ingredients:
- 200g butter
- 150g light brown sugar
- 150g caster sugar
- 1 egg
- 350g All purpose flour (I used Doves Farm White blend)
- 1/4 teaspoon xantham gum
- 2 teaspoons baking powder
- a lot of chocolate chips and nuts (optional- adjust according to your tolerance)
- splash of lactose free milk enough to make a soft sticky dough.
Method:
- Cream the butter and sugars together until light and fluffy.
- In a separate bowel mix together the flour, baking powder and xantham gum.
- Add the egg and a few tablespoons of flour and mix together.
- Add the remaining flour and mix. Add a splash of lactose free milk.
- Finally add chocolate chips, nuts or anything of your liking. The more the tastier. I added dark chocolate chunks and candied ginger and dried cranberries and white chocolate chunks to another batch. Try to stick to low FODMAP ingredients. Remember that 15g of each milk and white chocolate is low FODMAP so if you decide to use these be mindful of the portion size you can eat.
- Line a baking tray with baking paper. Use an ice-cream scoop or a tablespoon to have the same size cookies.
- Bake in a preheated oven at 200C for approx 15 minutes. These cookies are crisp on the outside and soft inside.
For a chocolate version substitute 75g of flour and replace with 75g cocoa powder. For the chocolate version add more lactose free milk to the dough.
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