The best gluten & egg free cookies

Look, it’s not that I’m horribly up-myself, but I do think that these might just be the best gluten & egg-free biscuits around.

My daughter’s BFF is your classic, allergic-to-everything child, and a fussy eater to boot. Over the past couple of years I’ve tried a bunch of recipes on her, all of which have resulted in a screwed up face and that awkward moment of a well-brought-up child who doesn’t quite know how to tell her friend’s mum that she’s unable to swallow the baked good that was made especially for her.

Anyway, I’ve been working on this recipe for a while and I was finally confident enough to present them to Miss F’s BFF. After her first tentative nibble, I was beyond thrilled when she declared that these were actually DELICIOUS (possibly the look of surprise on her face could have been a bit insulting). And then she ate three, with gusto. Seeing her stuff her little skinny face I was so happy that I jumped about a bit, which also resulted in an awkward look from said child as she watched her BFF’s middle-aged mum being weird.

Admittedly, these biscuits/cookies are not even a little bit healthy. They’re all butter, sugar & chocolate, but sometimes it’s nice to be able to whip up something for the ‘special diet’ child that is so great that everyone else is fighting her for them.

Finally, a big, fattening, gluten-free win.

Finally, a big, fattening, gluten-free win.

Gluten & egg-free choc chip cookies

1¼ cups gluten-free plain flour
½ cup corn flour
¾ cup caster sugar
¾ cup desiccated coconut
125g butter
1 tbsp golden syrup
1 tbsp water
1½ tsp bicarb soda
¾ choc melts, roughly chopped (a combination of white and dark is delicious)

Preheat the oven to 170C. Line two oven trays with baking paper.

In the large mixing bowl, combine the flours, sugar and coconut.

Place a small saucepan over low/medium heat and melt the butter and golden syrup, stirring often. Combine the water and bicarb together well then pour it into the butter mix and stir so that the mixture starts to foam. Pour it into the dry ingredients and stir to thoroughly combine.

Mix through the choc melts. Squeeze together golf ball size quantities. Place on the trays, flatten slightly and bake for 8-10 minutes until golden. (Allow room for spreading).

Makes 30ish

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14 Responses so far »

  1. 1

    Anna said,

    Wendy, massive thanks for supplying me with a gf recipe. My 4yo is intolerant and I struggle daily not only with gf & her fussiness but with the restrictions put on me by being nut & egg free for pre-school as well. As I’m sure you’re aware it is rather difficult to find a healthy nut-free gluten free snack that a fussy eater will eat. I made choch-chip bikkies yesterday that fell apart so these will be my next attempt. THANK YOU!!

    • 2

      wendyblume said,

      Give these a try. They’re my kid’s current favourite and they don’t have any allergies! Give them a good squeeze when you form the little balls and you’ll be right! Good luck. x

  2. 3

    Loving the GF addition! Will give them a whirl 🙂

  3. 5

    Jodi said,

    Do you think these would freeze? My son starts school next year and I’m looking to build up a supply of treats in the freezer for his school lunches.

    • 6

      wendyblume said,

      hmmmm, nope. sorry, I wouldn’t freeze these. (although you’re welcome to try and report back on how you go). But they’re pretty simple to make, so maybe bake them in half quantities. They keep well for 4-5 days and they’re yum enough that the entire family will be happy to help eat them up!

  4. 7

    Deena Kakaya said,

    Hi Wendy, thanks for sharing this! I don’t tend to keep eggs in the house and whenever I’ve made egg free cookies I have found them a little tougher than I’d like, but yours look great! I will try your recipe out x

  5. 10

    Barbara Good said,

    I am forever grateful not to have kids with allergies, I hadn’t even considered the whole BFF with allergies scenario. These look great, I’ll be sure to give them a try if I need to go gluten free or egg free for any reason.

  6. 11

    desertcook said,

    We have 3 of those typical ‘allergic to everything children’ (wheat, egg, dairy, nuts, soy, mustard, sesame and kiwi) and I am SO grateful when I see recipes like this pop up.
    I have modified mine to make it dairy and coconut free, and used coconut sugar in place of the caster sugar to make it a bit lower GI too … still fabulous!! Thank you!!

  7. 13

    Tami Bird said,

    Hi Wendy
    I have put my hand up to help make some of the treats for my son’s halloween theme disco next week. Although my family don’t suffer any allergies, I know there are some kids at our school with egg and gluten allergies and obviously nuts are a no-go these days at most schools. I was just wondering if you could recommend an egg free, gluten free cupcake recipe? These cookies look yummo too so I may give them a try but cupcakes can be decorated to suit the halloween theme. I have an egg free chocolate cake recipe but was not sure if I could simply substitute gluten free flour in that to make it suitable for all allergy sufferers.

    • 14

      wendyblume said,

      Hi Tami,

      I’ve got a good vegan cupcake recipe, but it has gluten…. and a good cupcake/friand type recipe without gluten, but it’s based on almond meal…. I guess what I’m saying is that I haven’t cracked a good egg & gluten free cake recipe yet…. but if you find a good one, let me know – I’d be keen to try it out!


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