If you have been keeping up with me on Instagram lately, you will be aware that I have recently been hired to work in a fabulous little cafe in Wellington. I am working as assistant head baker there, and I can excitedly say that the things I have learnt over the last few weeks are nothing short of amazing.
Experimenting with new ingredients, using fail-proof recipes that have been around for 25+ years, and investigating the ways in which we can ‘healthify’ traditional old recipes… what more could a girl ask for?
The recipe for these bad boys was the result of one of my exciting days in the kitchen at work. Each day requires a different cookie of the day… and who doesn’t love a damn good FAT chocolate chip cookie (especially when they are straight out of the oven)? Everyone who has tried these cookies loves the light, buttery texture, and being gluten free, they truly are even fluffier than traditional cookies we all know and love.
Now before you go and disregard this recipe because its gluten-free, read here. Most gluten free cookie recipes will note using various flours, blending nuts till they are fine, or just a damn long time consuming process that no one really wants to put in the effort for. This recipe however, is simple, and requires none of the above.
Minimal effort. Maximum result.
Gluten free flours and almond meal can be brought in most supermarkets, and are both relatively cheap (for my students out there, these alternatives are often actually more budget friendly than other flours). Also easily adapted to meet vegan recipe standards, these cookies can also be altered to meet your dietary requirements if you are that way inclined.
All you will need is one bowl, a hand mixer, and a lil bit of love! Enjoy these with your family or flat mates, make or gift them for a friend… and make sure you enjoy them straight out of the oven once cooked, while the chocolate is still gooey and warm.
My fave is with a cup of tea or coffee, where you can dunkkkkkk them right in!
Gluten Free Chocolate Chip Cookies
- 250 grams of butter at room temperature (you can use vegan butter for a vegan alternative)
- 1 cup granulated sugar
- 1 cup brown sugar, packed tightly into the cup
- 1 tsp vanilla extract
- 1 large egg (or 2 flax eggs for a vegan alternative)
- 1 1/2 cups gluten free flour
- 1/2 cup almond meal
- 1 1/2 tablespoons baking powder (GF)
- 1 1/2 cups semisweet dark chocolate chips
- 1/2 cup white chocolate chips (for a vegan alternative, make sure the chocolate used has at least 70-80% cacao content, and simply omit the white chocolate)
- Preheat your oven to 180 degrees C, and line two large baking trays with baking paper.
- Using a hand beater, place butter and sugar in a mixing bowl and cream butter and sugars until light and fluffy. This is an important step in getting light cookies that will rise, so be sure to blend for five minutes minimum, scraping down the sides of the bowl when necessary.
- Add egg (flax eggs if vegan) and vanilla, and continue to beat the mixture until well combined.
- Add gluten free flour, baking powder and almond meal in two stints, and be sure to keep scraping down the sides of the bowl when needed. Blend until the mixture appears “doughy”, however, at this point I sometimes find it easiest to use your hands.
- Stir through the chocolate chips, and refrigerate your cookie mixture for 1-2 hours until chilled. This process helps you roll your mixture into balls easily, however if you are in a rush – wet your hands slightly when forming the balls to avoid sticking when rolling.
- Once chilled, scoop out small amounts of dough and roll into balls. Place the balls evenly on the baking tray, leaving enough room for them to expand slightly.
- Bake for 10-12 minutes or until golden brown. Remove cookies from the oven and leave to cool for 5 minutes, before transferring to a cooling tray.
- Cookies are best stored in an airtight container, and can be kept for several days (if they last). They are my favourite when they are still warm, or with a cup of tea in the evening.