The best chocolate chip cookies made GLUTEN FREE! The first thing my Mum and I made on the day I was diagnosed with Coeliac Disease was gluten free chocolate chip cookies. However they weren’t really gluten free, as we forgot to check the baking powder, which had gluten in it! This was my first realisation after my diagnosis, that gluten hides in the weirdest places!
But lets talk about those cookies. I have always loved baking. My best subject at high school was Food & Technology. I even managed to get the highest grade in the state for it in year 12, and Premiers Award (humble brag). So I really thought I had a handle on baking. However gluten free baking was a whole new ball game. There was no longer a need to knead the dough, because there were no gluten strands to develop. My tried and tested recipes, made gluten free did not taste the same. However I persevered, I tried I think about 10 different recipes, adapting and changing ingredients and finally I’ve landed at these delicious cookies. They’re crunchy and chewy, and people will not realise they’re gluten free, I promise!
My M&M Version of these cookies above. In Australia only caramel m&ms are gluten free. In the USA however most of them are gluten free. I purchase the USA m&ms online from Catch.com when they have a sale. Or the m&ms in the International airport duty free section (in Melbourne and most other major cities) are gluten free! So hit up your international travelling buddies.
My top tips for this recipe
- You will need a scales. You can convert the grams measurements to cups, and I have tried it this way. But they didn’t turn out exactly the same. So I’ve left the measurements in grams for now.
- Pick a good quality gluten free flour. This will make all the difference. I typically use Ardor (Melbourne made brand), Bobs Red Mill, Orgran or in the USA I’ve used Better Batter with great results. Pick what you know and trust, and the results will speak for themselves!
- Have all the refrigerated ingredients at room temperature before starting.
- If you want to change it up switch out the choc bits for white choc and macadamia, gluten free caramel m&m’s, sprinkles, marshmallows or stuff them with nutella…the possibilities are endless!
If these chewy, crunchy cookies aren’t your style. Stay tuned, as I have a recipe for soft baked cookies coming soon.
Marshmallows: Wrap the cookie dough around the marshmallow and shape into a ball before baking.
Nutella: measure out 1/2 cup of Nutella. If it isn’t smooth, heat it for 10 seconds in the microwave. Transfer to a piping bag or plastic zip-lock bag and snip off the end. Pipe the Nutella onto a baking tray lined with baking paper into small mounds, about 1 teaspoonful. Place into the freezer until the Nutella is firm (about 15 minutes). When ready to roll the cookies, divide the dough into 50g portions and place on a baking tray. Make an indent in the centre of the cookie dough ball. Remove the Nutella from the freezer and working quickly so the Nutella doesn’t defrost, place the Nutella in the indent and wrap the cookie dough it to enclose it. Press the filled piece of dough down slightly into a disc and return to the baking sheet, bake as usual.