Gluten free recipe

Gluten free butter and chocolate ‘checkerboard’ cookies- 4 ingredients

Gluten free butter and chocolate ‘checkerboard’ cookies- 4 ingredients

Gluten free butter and chocolate ‘checkerboard’ cookies- 4 ingredients.

These #eggless Checkerboard cookies may seem like a lot of work, but what if i told you these are the easiest cookies i have ever baked and not only this, the flavour is fantastic and doesn’t taste glutenfree atall. They taste  very much like the regular maida biscuits. The ingredients used and very basic, flour, sugar, butter and chocolate powder.. i am sure you must have all these ingredients in your pantry already, so let’s bake these this evening :-)?


Prep Time: 30 mins

Cooking  Time: 10-12 minutes (different ovens take different time)



GF all purpose flour (maida) : 1 cup

Icing sugar or very fine sugar: 1/2 cup

Butter @Room Temperature: 1/2 cup

Chocolate Powder: 2 tbsp



  1. You need room temperature butter. To this add sugar and whisk using a hand whisk or a hand blender/stand mixer, till it becomes very soft and lightweight.
  2. Add flour. Do not add all at once, divide the flour in 3 parts and slowly add them to the sugar-butter mixture. Mix them properly, make sure there are no lumps. Do not whisk, you need to MIX them using a spatula.
  3. Now make a dough. This will form a nice soft  dough.
  4. Divide the dough- 1. for the white part, 2. for the dark ‘chocolate’ part.
  5. Take one half of the dough, add the chocolate powder. Knead the powder nicely so that the white dough becomes brown. You may need a few drops of milk while mixing.
  6. So now you have a white dough and a brown ‘chocolate’ dough.
  7. Cling film them separately and refrigerate them for 15 mins. This will harden the dough making them easier to work with later.
  8. After  15 mins, take the dough out and make very small balls. For example if you  are making a cookie with 6 squares, then you need 3 white and 3 brown dough balls.
  9. For 3 white- 3 brown checkered cookie: place 1 Brown-1 White balls next to each other. Make sure they are touching  eachother. Make another row : 1 White-1Brown balls, again make sure they are touching each other. Now you will have 4 balls all next to eachother and touching eachother. Press the balls gently by so that they all flatten and look more like a biscuit. You need to make a clean rectangle shape, so from all 4 sides (top, bottom, left and right) use a  knife to shape them into clean lines. ( I will be uploading the images soon so that it gets easier for you to understand).
  10. Pre heat the oven @180C
  11. Bake for 10-12 minutes on the middle rack. Take them out, let them cool down, now they are ready to  serve.



Find flourless cookie recipe here.


Food Styling  and Photography credit,

3 thoughts on “Gluten free butter and chocolate ‘checkerboard’ cookies- 4 ingredients”

  • I made these sometime ago and i have to tell you that this is the best gluten-free biscuit i have ever made. It was very easy to make and the taste was like any professional made cookies. Thanks for the recipe, this has changed my life.

  • I grew up in Lucknow and as as kid i remember buying similar cookies from the local bakery so i baked these out of nostalgia and they tasted just like the ones i had in Lucknow. This is by far the tastiest GF cookie i have eaten and i still can’t believe that i baked these.

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