These delicious, crunchy on the edges, soft and chewy in the middle cookies are utterly addictive. They also live in the freezer, like happy little chocolate studded freezer dwellers, and can be made from frozen in 10 minutes. Impress your guests with homemade gluten free chocolate chip cookies that taste amazing. (Disclaimer: This has never impressed my guests. I don’t have guests that would be impressed by stuff like this. Who does? I think my guests would be impressed by a free booze fountain, or a fire breathing dragon. Cookies won’t cut it.)
This recipe is based on a cookie recipe from the super talented Naomi Devlin, who ran a gluten free cookery class at River Cottage that I attended last year. We made chocolate cookies on the day, and I managed to write down half of the recipe before getting too caught up in the actual making and mixing. I’ve combined what I remembered with some ideas of my own, and experimented until I can safely say that these are absolutely wunderbar.
Gluten Free Triple Chocolate Chip Cookies Recipe
Ingredients: (this can be halved easily to make about 20 instead of 40 cookies)
• 230g salted butter, slightly softened
• 100g light muscovado sugar
• 100g dark muscovado sugar
• 100g caster sugar
• 3tsp vanilla extract
• 2 large eggs, beaten
• 80g tapioca flour
• 200g brown rice flour
• 2tsp gluten free baking powder
• 180g ground almonds
• 20g ground linseed
• ½ tsp salt
• 100g dark chocolate chips
• 100g milk chocolate chips
• 100g white chocolate chips
1. Cream butter, sugars, and vanilla extract until pale and smooth. Pale being a relative term with dark sugar of course.
2. Add the beaten eggs and mix well.
3. Add the flours, ground almonds, linseed, baking powder, and salt.
4. Mix until it forms a smooth dough.
5. Add the chocolate chips and stir through.
6. Now here comes the fun part. You want to wrap this up into tight sausage shapes to freeze, and later cut into cookies. I’m sure there is a professional way of doing this, but here’s how I manage.
7. Lay out a largeish piece of clingfilm on a flat surface. Scoop out half the cookie dough mixture onto the centre.
8. Smooth it with spoons into a vaguely sausage shape, with no bubbles.
9. Using the clingfilm, wrap this up tight, smoothing out any air bubbles, then grab the two ends and spin the sausage shape round like a twizzler.
10. Slap it back onto the surface, and you should have a cylinder of smooth and even cookie dough ready to freeze.
11. Freeze for at least half an hour, or until needed. When you want to bake the cookies, preheat your oven to 160C fan assisted (180C if not), and line a flat baking tray with greaseproof paper.
12. Remove your dough from the freezer and take off the clingfilm. Slice the sausage into as many cookies as you want. The thinner you make them the more crispy they will be, but you ideally want a bit of crunch on the outside and some softness left in the middle.
13. Place cookies on the baking tray, allowing room for them to spread a little.
14. Bake for 10 minutes, and allow to cool for a minute or so on the tray.
15. Then remove to a wire rack, and eat when willing! They will become crispier the more time you leave them to cool.
The base of this cookie recipe is wonderful to experiment with; I suggest using white chocolate chips, pecans, and cranberries as another option. Hoping you can resist eating the raw dough (no prizes for guessing who can’t), Halo from the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK.