This is my latest iteration of a gluten free version of my regular vegan choc chip cookies.

Ingredients:

• 200g margarine
• 180g caster sugar
• 2 tsp vanilla essence
• 5 heaped tablespoons of cooled mashed potato (either freshly made yourself and cooled, or from the 100% potato dried mix but just adding a little boiling water to make a very thick paste and then leaving to cool before using).
• 5 tsp gluten free baking powder
• 100g glutenous rice flour
• 100g buckwheat flour
• 100g chickpea flour
• Optional – 100g cocoa (for a double chocolate style version)
• 200g vegan chocolate half squares /chunks

Method:

1. Preheat the oven to 180 degrees C
2. Cream the margarine and sugar together
3. Add the vanilla essence and cooled mashed potato, and mix in
4. Add the sifted baking powder and all the flours (and cocoa), and then fold together with a wooden spoon. If you find the mashed potato has made the mix a little too wet, add a little more flour.
5. Finally add the chocolate chunks, and mix through
6. Divide the mix into golf ball sized cookies with a couple of spoons, lightly press down on baking paper lining a cool baking sheet / cookie tray
7. Bake for 15-20 minutes until starting to go golden
8. Carefully slide onto a cooling rack (it will still be very fragile whilst hot) and allow to cool slightly for 5-10 minutes before trying to eat.

Other notes:

You’ll find it best when the mix is more like a rockcake recipe than a standard cookie dough. So instead of making balls of dough with your hands as you might with the regular recipe, add the mix to the baking parchment with a couple of desert spoons,

The mashed potato adds a delicious creaminess you may not otherwise expect. The chickpea flour helps to counter the slight aftertastes of the other two gluten-free flours.

Despite what their names suggest, all the flours used in this recipe should be gluten free as standard.

Double Chocolate version:

With the additional 100g cocoa to the above recipe, you may need to add a little water or quality oil to the mix, to maintain the slightly wetter consistency to the dough.

Different recipe variation with a banana:

• 70g margarine
• 60g caster sugar
• 1 tsp vanilla essence
• 1/2 ripe banana
• 2 tsp gluten free baking powder
• 150g brown rice flour
• 100g vegan chocolate buttons / vegan chocolate half squares

This made a couple of very large, and reasonable tasting cookies. I’m sure the method could be developed further, but it was mainly made this way off-the-cuff due to the limited ingredients found in a friend’s house at the time.