Chocolate Chip Cookies

I don’t know about you, but I have a compulsive thing about going to dinner parties with something in hand. I just can’t stand the thought of rocking up without taking something with me. Normally it’s easy to just take a bottle of wine or two, however, it gets a little more tricky when the house your going to has a huge wine cellar and oodles of wine. I made the mistake of taking wine there once and got a very strange look followed by ‘you know we have lots of this, my dad works in wine’.. duly noted… So last night I was off to a dinner party there. Now don’t get me wrong, this is one of my best friends and I love her family dearly, but taking things is HARD, especially when you want to do something nice as they are making the entire meal gluten-free just because you are coming. So, I figured I would help out and make some gluten-free cookies that people could have for dessert! Pulling out all my gluten-free cook books I found an easy and quick recipe for gluten-free chocolate chip cookies, always a crowd-pleaser! They tasted delightful and the non-coeliac’s couldn’t even tell they were gluten-free. For me, thats a win!


115g butter, softened

175g caster sugar

1 egg

1 tsp vanilla extract

175g gluten-free self-raising flour

60g rice flour

85g chocolate chips


  1. Preheat the oven to 190 degrees (Celsius). Line two baking trays with baking paper.
  2. Cream together the butter and sugar until fluffy using an electric whisk (I used my new Kitchenaid – worked a treat!) Add the egg and vanilla and whisk again.
  3. Sift the flours into the mixture and combine. Add the chocolate chips and stir through until evenly divided. Image
  4. Roll the dough into about 1 inch diameter balls and place on the baking trays about 5 cm apart as they will spread as they bake. Flatten each ball with your fingertips until they are about 1cm thick.
  5. Bake for around 15 minutes, or until golden. Leave on the baking trays to cool for 2 minutes before transferring to a wire rack to cool completely.

Note: Don’t worry if the cookies seem a bit soft when they first come out of the oven, they will harden and crisp up as they cool.




Banana and Dark Chocolate Chip Muffins

Having gone through a huge ‘I-need-to-buy-800-gluten-free-cookbooks’ stage, I am now slowly working my way through the dog-eared pages of recipe’s I think sound delicious! Paired with the Artisan Kitchenaid Mixmaster my father gave me for my birthday, it has resulted in a baking-spree! A big win was the Banana and Dark Chocolate Chip Muffins – try them for yourself and find our just how good they are!



1 cup millet flour

1/2 cup brown rice flour

1&1/2 tsp baking powder

1 tsp xanthan gum

1/4 tsp salt

2 ripe bananas

3/4 cup sugar

1/3 cup canola oil

2 large eggs

1 tsp vanilla extract

3/4 cup walnuts

1/2 cup dark choc chips


  1. Preheat the oven to 180 degrees (C).
  2. In a large bowl, mix together the millet and brown rice flours, baking powder, xanthan gum, and salt.
  3. In a medium bowl, combine the bananas, sugar, oil, eggs, and vanilla until smooth. Add this to the flour mixture and stir until just blended.
  4. Finely chop the walnuts. Stir the walnuts and the choc chips into the mixture.
  5. Put patty-cake liners/muffin cases into a tray and spoon mixture into each one until 2/3 full (usually about 2 heaped tablespoons).
  6. Back for 20-25 minutes, or until they are browned on top and spring back when lightly touched.
  7. Cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.



Adapted from Flat Belly Diet! Gluten Free Cookbook, Rodale (2013)