A good cookie is a magical thing. Before I was diagnosed with coeliac disease I remember taking a trip up to Bath on the train, visiting Ben’s Cookies and enjoying warm doughy cookies in all different flavours. Being told I had to follow a gluten free diet was sad as I knew I had to give up delicious cookies, they are a treat I really missed in my early coeliac days. Little did I know that I needn’t have been missing out as gluten free cookies are really easy and quick to make. You can also freeze the mixture in balls to be brought out and baked whenever you get a cookie craving (and for me that’s all the time). There are tons of cookie recipes out there in hundreds of different flavours but I had a packet of Reeces Pieces hanging about the house and peanut butter and chocolate is one of my favourites. This recipe gives you a cookie that is crispy and chewy round the edge and soft squidgy in the middle. I have adapted it from this one created to be like Millies cookies.
Chocolate Chip and Reese’s Pieces Gluten Free Cookies
Prep time: 10 minutes
Cooking time: 7 – 10 minutes
125g salted butter
100g soft brown sugar
125g caster sugar
1 egg – beaten
1 tsp vanilla essence
½ tsp salt
225g gluten free self raising flour (I used Doves farm)
100g milk chocolate chips
1 pack Reeces pieces
Preheat the oven to 180°C and line a baking tray with non stick baking paper.
Microwave the butter a little to soften it, but not so much it melts. This will make it easier to mix. Add both the sugars and mix well, then mix in the egg and the vanilla.
Sift in the flour and the salt a little at a time, once it’s combined mix through the chocolate chips.
Roll the mix into walnut sized balls and lay them on the baking tray. (at this stage you can freeze the mix if you don’t want to cook all the cookies)
Bake for 7 minutes, this will give you a soft doughy cookie. If you prefer I slightly chewier cookie bake for a further 3 minutes, until the cookies start to brown a little on the edges.
Remove from the oven and allow to cool, they are yummy eaten still warm but you need to let them set a little before you can pick them up.