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  • Michelle

Cookies!!! Gluten, grain and dairy free

His n’ hers cookies these are. I split the mix in half and made half almond and milk chocolate for Mr T and half white chocolate and macadamia for me, actually the white chocolate, which is dairy free white cooking chocolate from Pana has melted and caramelised rather than cooking into the cookie, it has made some weird and wonderfully shaped cookies, but the sticky out caramelised bits taste glorious, so I am not complaining.

Nothing hard about these guys, and when you come to the adding the flavourings bits you can add whatever you like, I am hankering for some sultana ones so I may do those next, and I will not have to share ANY of them because no one else in my house eats sultanas!


100g margarine

135g caster sugar

2 eggs

125g almond flour

60g tapioca starch (flour)

5g baking powder

15g coconut flour

flavourings - for these I added about 80g milk choc, 45g flaked almonds to half this batch and 80g white choc, 45g macadamia to the other half, for the sultanas I will add 80g sultanas and a good dusting of nutmeg. I may even do some Christmas themed ones with glacé cherries and dried fruit, but that is for another day.

Preheat oven to 170 degrees C fan forced or 180 degrees C if not fan forced.

Pop the margarine and caster sugar into a large bowl, whisk them together until nice and fluffy, add eggs, whisk again, combine the flours and baking powder in a separate bowl, add to egg mix, give it all a good stir to combine. Add your flavourings.

Drop spoonfuls onto lined baking trays, don’t put them too close together, these spread out like Spring grass fed cow pats, pop into the hot oven, cook until golden. Allow to cool for five minutes on the tray, cool fully on a rack, store in an airtight jar until all eaten (probably tomorrow).

One thing to watch with this cookie, don’t be fooled by the little bit of mix, this recipe made 35 good sized cookies, glad I didn’t double the batch!

Have a lovely weekend. Xxm


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