Cookie Day falls each year on the 4th December, so as it is around the corner, I thought I would share my all-American classic gluten-free chocolate chip cookie to celebrate this day.
After all, 7 billion chocolate chip cookies are eaten in the US every year!

The chocolate chip cookie was invented in 1930 by a Ruth Wakefield who ran an inn, the Toll House in Massachusetts. The story goes that one day she set about making her usual batch of Chocolate Butter Drop Do cookies (a popular colonial recipe), but instead of melting the block of Nestle chocolate (given to her by the very Andrew Nestlé himself) as she normally did, she just chopped it and stirred it into the batter. Expecting them to melt in the oven, they retained their original form, making the cookie moist and gooey – and there you go…a legend was born! Incidentally, to this day, Ruth Wakefield’s recipe ended up being printed on every packet of Nestlé’s chocolate chips.

These cookies are known as “drop” cookies, which means exactly that – dough is scooped and dropped onto a baking tray. If you like your cookies slightly flatter, simply press down with a fork or use your fingers.

To prepare the dough, all you need for this recipe is one large bowl, one small bowl and a small saucepan. The latter is used to create a butterscotch flavour to the cookie by melting the butter with the golden syrup and adding bicarb of soda and boiling water. This extra touch really lifts the flavour of the cookie.

What I love about these cookies are the different additions you can add whether its dried fruit, chopped nuts or white chocolate pieces. They also keep for 5 days and travel well, making these perfect for school packed lunches/snacks or picnics.

They also freeze well. Store the raw dough balls in an airtight freezer container, separating each layer with baking paper. When you are ready to bake, place them directly from frozen onto the baking tray and bake them at 150 C/300 F for 17 minutes.

Gluten-Free Chocolate Chip, Oatmeal & Raisin Cookies
  • 90g gluten-free oats
  • 220g store-bought or homemade gluten-free plain flour
  • 1 teaspoon xanthan gum
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 50g brown sugar
  • 60g white sugar
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 110g butter
  • 1 tablespoon golden syrup
  • 1 tablespoon boiling water
  • ½ teaspoon bicarbonate of soda
  • 50g raisins
  • 70g chopped chocolate chips or dark chocolate pieces

Step by Step Instructions

1. Soak the raisins in water for 10 minutes, drain and set aside. This step prevents the raisins from burning during baking.

2. Preheat oven to 150 C/300 F.

3. Line 2 baking trays with baking paper or silicone mats.

4. In a medium bowl, mix the oats, flour, xanthan gum, baking powder, salt and sugars.

5. In a small bowl, mix the lightly beaten egg with the milk and vanilla extract.

6. Add the egg mixture to the flour mixture.
7. Using a wooden spoon, mix well.
8. Melt the butter with the golden syrup in a small saucepan over a low heat.
9. Combine bicarb. of soda and boiling water in a small cup and add this to butter and golden syrup. The mixture will foam and rise up instantly. Remove from the heat.

10. Stir warm butter mixture into the cookie mixture, mixing well with a wooden spoon.

11. Add raisins and chocolate chips or dark chocolate pieces.

12. Roll mixture into balls or use a small ice-cream scoop to form balls.

13. Place on baking trays 5cm apart.

14. Flatten with a fork or your fingers if you like them flatter.
15. Bake for 17 minutes on the middle rack, one tray at a time for even baking.
16. Test the cookie doneness by carefully sliding it on the tray with a spatula. Once it freely slides on the tray, the cookies are fully baked.
17. Cool them on the tray for 10 minutes before transferring them to a wire rack to completely cool down.
18. Store them in an airtight tin or glass jar. Avoid plastic containers as these make them soft. Keeps for 5 days.
Makes 25-27 cookies

Replace the raisins with halved pecans, walnuts or macadamias.