These gluten free cookies are perfect for milkybar kids everywhere. They’re chewy, chocolatey and totally moreish – perfect will an ice cold glass of milk!
150g butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g gluten free flour
½ tsp bicarbonate of soda
¼ tsp salt
2 tbsp milkybar chocolate chips
Preheat your oven to 190C/170C fan/gas 5.
Line two baking trays with non-stick baking paper.
Beat the butter and sugars in a bowl until creamy.
Beat in the vanilla extract and egg.
Sieve the flour, bicarbonate of soda and salt over the mixture and mix in. Then add your chocolate chips, or you could add nuts or raisins.
Place small mounds of the mixture well apart on the baking trays – they will spread!
Bake for 8–10 mins until light brown on the edges and still slightly soft in the centre.
Leave on the tray for a couple of minutes to firm up, then get stuck in!