Gluten Free Chocolate Truffle Cookies


  • 65g gluten free plain flour
  • 100g caster sugar
  • 40g cocoa powder
  • 1/2 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 25g unsalted butter, diced
  • 1 egg
  • 1tbsp milk
  • Icing Sugar


  1. Sift the flour, sugar, cocoa, baking powder, salt and xanthan gum into a large bowl.  Rub in the butter using your fingers, then add the egg and milk.  Chill the dough in the freezer for about 20 minutes until its firm enough to handle
  2. Pre-heat the oven to 200C (400F), Gas 6, and lightly greasse two baking sheets
  3. Take a scoop of dough with a teaspoon and roll into a ball.   Roll the ball in icing sugar, then place on the prepared baking sheet, leaving room for spreading.   Continue until all the dough is used up.   Bake for 8-10 minutes or until just set.   Leave to cool before transferring to a wire rack.  These are best eaten within minutes of coming out of the oven, but they will keep for a day or two in an airtight container.

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