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Recipe: GF DF Choc Chunk Cookie

Dietary intolerances are increasingly more commonplace and have led to a wide variety of recipes and ingredients with which to make and bake with. Some of the ingredients can be quite expensive so how do you navigate at home baking with dietary intolerances? Let me start by saying that I am not an expert on this topic by any means and there are some fabulous recipes online thanks to Google. I can only speak from the exprience in testing out specific ingredients and seeing if I think the cookies they produced are yummy (very subjectively unscientific). :)

Being limited with gluten or dariy free limitations doesn't have to leave you hamstrung and so we fiddled one rainy winter weekend with a few different ingredients to see whether what we did worked. And did it? You be the judge, but we happily munched away on these straight out of the oven as well as the next day. But more importantly they tasted GOOD. Acutally tasting GOOD is the most important aspect of a cookie to us - it doesn't matter whether there is gluten free flour or oat milk in a recipe, if it taste good its a good cookie. Simply put, a cookie should taste good no matter what goes in it and if it doesn't then the problem is usually either a problem with ratios, how the recipe is mixed (more so an issue with gluten containing flour) or the quality of ingredients. The problem with altering existing recipes is that baking is all about chemistry and ratios, and not all ingredients will act the same. Then there is taste - despite an egg substitute claiming it replaces an egg 1:1 the taste might not be the same as an egg (which is understandable but a shame nonetheless as its an excellent binder). So there are numerous things to consider.

So we tinkered one rainy weekend with some common baking ingredients you can get at your local supermarket to see if we could make a cookie that would make us go "mmm!" and happily munch our way through the entire lot. The challenge we set for ourselves was a GF, DF chocolate chip/chunk cookie that tasted GOOD. I'll be upfront and honest in saying that we initally trialled a GF Vegan version of this recipe, but it was a MASSIVE fail as the egg substitute didn't cut the mustard in our opinion and we put the cookie down after one bite... and never returned to it. :( Very sad as every cookie deserves to be eaten. We also used an uncommon flour in NZ - Bob's Red Mill 1:1 GF flour, as that is what we had lying around but there are so many good GF substitutes like Edlmonds, Healtheries. We also tried this recipe solely with GF flour and found the taste majorly lacking so added the ground almond for is divine nutty flavour and chewy texture (plus it has soo many health benefits!).


Taste wise, I think the flavour of coconut oil in baking can overwhelm the subtle flavour of chocolate so, we used a commercial grade coconut oil which is flavourless, which is available online if you google 'flavourless coconut oil nz'.

The quality of ingredients matters here. Whittakers make an amazing 72% Dark Chocolate which is also vegan, but if you have dark or milk chocolate chips lying around, then use those here too. This is also the recipe to use your good quality vanilla in as you will be able to taste the difference. Whatever you do please don't use only solely coconut flour as a GF flour substitute as in my experience it can be quite 'thirsty' and will throw off the wet to dry ratios of ingredients and not produce a pleasant tasting cookie.

GF DF Dark Chocolate Chunk/Chip Cookie

makes approx 10 x 42g cookies (medium cookies), or 6-8 large cookies

260g Dark Chocolate roughly chopped (or dark choc chips)

155g Coconut Oil

88g Granulated Sugar

63g Brown Sugar

1 egg

1 1/2 tsp vanilla

95g GF Flour

125g Ground Almond (I used blanched but you can also use unblanched)

3/4 tsp gf baking powder (we used champion brand but Edmonds also makes one)

1/2 tsp baking soda

1/4 tsp fine sea salt

Turn oven on to 180 degrees Celcius fan bake. Line a cookie sheet with baking paper (you may need 2 trays if you want to make large cookies as these will spread A LOT during baking).

Beat coconut oil and sugars in a stand mixer and combine on high for approx 4 minutes, until light and fluffy. Scrape down sides with a spatula.

Add in vanilla and egg and beat again on high for approx another 4 minutes. This may seem like a long time at this step but it is important in ensuring the ingredients are combined. Scrape down sides of bowl.

While the sugar mixture is mixing, combine the rest of the dry ingredients in a bowl (flour, almond, baking powder, baking soda and salt). I don't sift these flours but if you can if you'd like.

Add flour misture to coco oil/sugar mixture and mix on low unitl well combined. The beauty of gf flour is you don't have to worry about overmixing at this stage and gluten forming through overmixing. Scrape down sides again and then add in chocolate/chocolate chips.

Using a tablespoon, roll cookie dough into balls and place 5cm apart on prepared tray. Do not flatten as these will do so themselves during baking. Bake for 8 to 10 mins then cool cookies on trays.

* If your cookies spread too much during baking and end up touching or joing their neighbouring cookie, don't fret - just take the tray out of the oven and using a spatula mold the cookie back into shape. Cookie dough is thankfully quite forgiving to shaping.

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