Chocolate Chip Treacle Cookies

    37 min

    These gluten-free cookies are simple to make and taste fab. The cookie dough is enriched with black treacle and dotted with dark chocolate chips and walnuts.

    3 people made this

    Serves: 35 

    • 375g butter
    • 615g black treacle
    • 2 teaspoons almond extract
    • 4 eggs
    • 300g amaranth flour
    • 320g rice flour
    • 1/4 teaspoon salt
    • 2 teaspoons bicarbonate of soda
    • 2 tablespoons hot water
    • 115g chopped walnuts (optional)
    • 540g organic dark chocolate chips

    Prep:25min  ›  Cook:12min  ›  Ready in:37min 

    1. Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment.
    2. Beat butter in a large bowl until soft. Add treacle gradually to the butter, beating in. Add almond extract, then eggs, one at a time, beating well.
    3. Dissolve bicarbonate of soda in hot water. Add to the treacle mix.
    4. In another bowl, blend the flours and salt together.
    5. Gradually add flour mixture to treacle mix, beating until well mixed. Stir in chocolate chips (add nuts if desired).
    6. Use a heaped tablespoon of dough for each cookie and place onto prepared baking tray.
    7. Bake at in preheated oven for 10-12 minutes. Let cool before transferring to wire rack.


    Amaranth flour can be purchased in health speciality shops or online.

    Freezing tip

    Wrap each cookie individually in cling film and place into a freezable container. Allow to thaw for a few minutes before enjoying.

    Chocolate chip cookie video

    Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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    Reviews in English (1)


    Altered ingredient amounts. Can use half golden syrup and half molasses, for a sweeter, lighter tasting cookie  -  25 Aug 2009  (Review from Allrecipes AU | NZ)