| | | |

Irresistible Gluten Free Choc Chip Cookies

black plate with a stack of Gluten Free chocolate Chip cookies

Perfect for Thermomix & Food Processors. I was asked by one of my lovely Facebook Group members to make a Gluten Free Cookie like the ones they sell at MacDonald’s. I have to be honest, I’ve not actually had one but I’m up for the challenge anyway. She told me they have a soft texture so I got on it. I hope I’ve created a recipe that captures that beloved taste and texture, tailored for those on a gluten-free diet. Plus, it’s super easy to whip up in a Thermomix or any standard food processor!

A banner ad for our YouTube channel.
YouTube channel @becstable Hit SUBSCRIBE and stay up to date 🙂

Ingredients & their significance:

  • 300g Gluten-Free Plain Flour (I used “Well and Good”): It provides the perfect base, ensuring a light texture without gluten. This brand has xantham gum on the ingredient list, so you don’t need to add more.
  • 1 tsp Baking Powder: Helps the cookies rise, making them fluffy and light.
  • 1/2 tsp Salt: Enhances the flavours of the other ingredients. I always use flaked salt because I prefer the flavour.
  • 1/2 tsp Xanthan Gum (Optional): Adds elasticity to the dough, mimicking gluten’s properties. You will need to add this if your GF plain flour doesn’t have it in the ingredient list.
  • 150g Light or Dark Brown Sugar: Gives a rich, caramel-like sweetness.
  • 75g Caster Sugar: Balances the sweetness and contributes to a slightly crispier texture. After all, we want the outside to be crunchy.
  • 130g Unsalted Butter (cold, in small cubes): Creates a tender crumb in the cookies. Cut these in even-sized small cubes so they blend better.
  • 1 tsp Vanilla Essence: Adds a classic, aromatic flavour.
  • 1 Extra Large Egg: Binds the ingredients together and adds moisture. 50 – 55g egg without the shell will be fine.
  • 120g Chocolate (Gluten-Free): The star of the show! Adds gooey, chocolatey goodness in every bite.
Black plate with Gluten Free Chocolate Chip Cookies.

Full recipe method including tips:

Step 1: Mixing Dry Ingredients

  • Start by adding the gluten-free flour, baking powder, salt, and xanthan gum (if required) to your Thermomix or food processor.
  • Add both the light or dark brown sugar and the caster sugar.
  • Mix everything until well combined. For Thermomix users, set it to speed 5 for about 3 seconds. Blending these dry ingredients first, prevents clumping when wet ingredients are added later.

Step 2: Adding Butter

  • Cut the cold butter into even-sized small cubes for uniform blending.
  • Add the butter cubes to the mixture and mix again until it resembles breadcrumbs. In a Thermomix, this is achieved by setting it for 10 seconds at speed 6.

Step 3: Incorporating Wet Ingredients

  • Add the vanilla essence and the extra large egg to the mixture.
  • Mix until the dough takes on a large breadcrumb-like texture. In a Thermomix, mix for 10 seconds at speed 5. Be careful not to overmix into a paste, as this makes it hard to remove from the bowl.

Step 4: Adding Chocolate

  • Now, add the gluten-free chocolate to the mixture.
  • Mix briefly just to evenly distribute the chocolate. In a Thermomix, use reverse speed for about 5 seconds at speed 4. Ensure everything is combined well, but avoid overmixing to keep chocolate chunks intact and to make it easier to remove the dough from the bowl.

Step 5: Shaping and Chilling

  • Remove the dough from the processor.
  • Shape it into a tube form, wrap it in cling film, and refrigerate for 20 minutes before baking before slicing and baking

Frequently Asked Questions:

Can I use a different type of gluten-free flour?

Absolutely! Just be mindful of the blend and adjust the xanthan gum if needed.

What can I use instead of a Thermomix?

A standard food processor will work, just follow the same steps but you will have to adjust the timings. Be aware that a standard food processor usually takes a little longer to do the job the Thermomix does, so there may be more mixing and chilling involved.

I hope you enjoy making and eating these Gluten-Free Chocolate Chip Cookies as much as I do. They’re a delightful treat for anyone, regardless of their dietary preferences. Give them a try and let me know how they turn out. It’s always a good idea to have a GF option available these days, as there are so many people with dietary issues now.

Black plate with Gluten Free Chocolate Chip Cookies

Gluten Free Choc Chip Cookies

5 from 3 votes

5 stars tells us you love the recipe

Enjoy homemade Gluten-Free Choc Chip Cookies, inspired by McDonald’s favorites. Easy to make in a Thermomix or food processor, these cookies are deliciously chewy, chocolatey, and perfect for gluten-sensitive cookie lovers.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Difficulty Easy
Course Afternoon Tea, Biscuits, Cookies
Cuisine American
Servings 20
Method Food processor, Thermomix


  • 1 Thermomix or Stand Mixer


  • 300 g gluten free plain flour I used well and Good
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum *See tips in blog post above, Optional depending on what flour you’ve used
  • 150 g light or dark brown sugar
  • 75 g caster sugar
  • 130 g unsalted butter small even sized cold cubes butter
  • 1 tsp vanilla essence
  • 1 extra large egg
  • 120 g Chocolate Gluten free


  • Please read the full instructions above in the post if you're new to baking
  • Combine Dry Ingredients: In Thermomix/food processor, mix gluten-free flour, baking powder, salt, xanthan gum (if used), brown sugar, and caster sugar for 3 sec/speed 5.
  • Add Butter: Cut butter into small cubes, add to mixture, blend until breadcrumb-like texture, 10 sec/speed 6 (Thermomix).
  • Wet Ingredients: Incorporate vanilla essence and egg, mix until large breadcrumb texture, 10 sec/speed 5 (Thermomix).
  • Chocolate: Add gluten-free chocolate, mix briefly to distribute, reverse 5 sec/speed 4 (Thermomix).
  • Shape & Chill: Remove dough, shape into a tube, wrap in cling film, chill for 20 mins.
  • Set the oven: 170°C fan forced and line 2 baking sheets
  • Slice, Shape and Bake: Remove the chilled cookie roll from the fridge, and slice it into around 20 discs. Shape them if you like and place them on lined baking trays.
  • Bake: Once the oven is at temperature bake for 12 – 15 minutes. I was looking for the edges of the cookies to have some colour on them before removing them. Leave them on the trays to cool, they will be very soft until they're cold.


YouTube video

5 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating