Chocolate-Chip Cookies + Gluten Free Flour Blend

Looking for the perfect chocolate chip cookie? Look no further. These goodies are GF/DF and are beyond delicious. We also share with you our favourite gluten-free flour blend which is quick, easy, affordable and ideal for your baking creations! Click 'Read More' for the full details!

We all love a good chocolate chip cookie. In fact, any sort of baking while the weather gets a little cooler is such a treat. Whether you’re like me, and you enjoy baking first thing in the morning while you’re still in your pajamas and haven’t even showered yet, or you’re the type to enjoy an evening baking session with candles lit and quiet music playing. It’s always such a lovely feeling to have fresh baking in the house.

Chocolate chip cookies are an absolute essential. It seems that every family has their own personal favourite recipe. Everyone seems to have their own characteristics of what the perfect cookie should fulfil. However, since becoming dairy and gluten-free, the classic recipe which we’d grown to love have had to be pushed aside. Dare I say it, I haven’t had a chocolate chip cookie since switching up my diet and boy have I missed them!

They’re the perfect sweet treat after a tough day and they somehow manage to hit the spot straight after dinner too.

We thought it was only fair to share our new perfect chocolate chip cookie recipe!

First of all, let’s clear the air. In the ultimate chocolate chip cookie we look for;
- the right amount of chocolate: I want a piece of chocolate in every bite
- no grainy or weird after-taste
- crunchy on the edges but gooey on the inside
- the perfect size (small and tasteful but leaves me wanting more)
- a pinch of salt: let’s be honest, we’re trying to hit the bliss point here!

Everything on this wish-list is possible! However, being gluten and dairy free, I thought I’d struggle a little finding the perfect flour mix. With so many flour options available, and so many popping up in each recipe, I realised I really wanted something simple, something that I’d commonly have in my pantry anyway and something that wasn’t going to break the bank.

I’ve heard a lot about gluten-free flour blends in the past, however, hadn’t looked into it personally yet. To me, it seemed like an excuse to buy a lot of different flours which sounds more expensive. However, once I’d done a little research I managed to put together the perfect blend.

This recipe is simple, affordable and doesn’t require lots of different flours, only 3 in fact.

Gluten Free Flour Blend

You’ll need:
4 cups rice flour (can use white or brown rice flour - I used a combination of just what we had in the pantry)
1 1/2 cups potato starch
2/3 cups tapioca flour


1. Measure each ingredient out using the appropriately sized measuring cup and a knife to level out the top. Seems pedantic but it’s important.
2. Add all the ingredients into a bowl and whisk together until all the flours are evenly incorporated.

​If you leave the flour to sit for a while, you may want to give it a quick whisk prior to use to ensure all the flours are combined well.
This flour blend is perfect for baking and can be used throughout all of your classic recipes! Just a tip, if you’re using this blend for baking anything you’re wanting to rise, consider using a rising agent (xantham gum, guar gum or baking soda). Use up to 1 tsp into your recipe depending on the quantity of the flour required.

Now onto the star of the show, the chocolate chip cookie. Be warned, they’re dangerously good.

The Ultimate Chocolate Chip Cookie Recipe

Makes 21 cookies

1/2 cup coconut oil, softened but not melted
1/2 cup brown sugar
1/4 cup caster sugar
1 egg
2 teaspoon vanilla
1 3/4 cup gluten-free flour blend
1/2 tsp baking soda
1 cup dark chocolate chunks (use Whittaker's 50% Dark Chocolate as anything over 50% cocoa solids is dairy free)
1 tsp sea salt (sprinkled over the top or included in the mixture)

1. Preheat oven to 160C and prepare a baking tray by lining it with baking paper.
2. Using a stand mixer, cream together butter and sugars until pale and fluffy. Whisk in egg and vanilla. Stir in flour and baking soda then fold through chocolate chunks.
2. Roll dough into balls and place on greased baking trays. Bake for 10-15 minutes or until cooked. Cool on a wire rack. Sprinkle a pinch of sea salt on top of each cookie when they’re fresh out of the oven - trust us, it’s the perfect touch.

Top Tips:
1. coconut oil - for a good cookie texture, we recommend using coconut oil which has been softened but not melted. The oil should be still white in colour.
2. when adding to flour, make sure that you flatten the top of the cup you use to measure the flour
3. keep an eye on the oven: even oven is different! So just keep a little eye on your cookies after the 10-minute mark just to ensure you’re not over or under-doing them.
4. serving: if you’re not serving immediately, feel free to warm the cookies slightly for the best result
5. spreading: these cookies don’t spread excessively, however just to be safe I’d recommend cooking these cookies in 3 batches (eg. 3 trays in total)

Give these cookies a try and let us know how they turn out for you. We’re sure you’ll love them!

From our home to yours,