These end-of-winter days are the ones that drag the most. Showtime has come to Brisbane, the annual agriculture show called ‘The Ekka’ has swept into town: the harbinger of spring. However, showtime is always, always, accompanied by strong winds (even referred to by the weatherman/woman as ‘The Ekka’ winds), and recurring bouts of the cold. This week poor Mum succumbed to the cold, and I was able to play nurse as I have been at home most days. I find a little joy in making chicken soup, laundering the sheets, and disinfecting things, so I was more than happy to take care of Mum as much as she used to take care of my little sister and I when we got sick as little kids. Happily, Mum is making a full recovery, after telling me yesterday she was ‘happy to lie here and wallow in freakish misery’ while went out for a walk.
This morning when I woke up, I could feel a little niggle in the back of my throat that told me that despite near-obsessive levels of hand washing, clean strengthening meals (like this one – I have leftovers for tonight), and daily sunshine, I too might be experiencing what I like to call ‘temporary immune system failure’ (I don’t like the s-word, sick that is). I am not whinging here, merely providing some background to the baking that happened today. When I need comfort, when I need that something to fill an only-food-can-solve-this-problem hole – I turn to the humble chocolate chip cookie. There is something in the moistness of the crumb, the chunks of semi-sweet chocolate, and the very legend that accompanies the chocolate chip cookie that quietens the little girl that still lives inside my heart.
So I give you, the best gluten-free chocolate chip cookie I have yet to taste. Make it. Take one, sit a little while with a cup of tea and a blanket and just comfort yourself by enjoying something that tastes like what a hug feels like.
Gluten-free Chocolate Chip Cookies
Makes about 15 large cookies, you can be more moderate with the size if you would like. But really? Does moderation apply to chocolate chip cookies?
- 100 grams butter, softened
- 100 grams brown sugar
- 100 grams caster sugar
- 1 large egg
- 2 teaspoons vanilla essence
- 1 teaspoon salt
- 1 teaspoon baking powder
- 125 grams buckwheat flour
- 50 grams brown rice flour
- 50 grams almond meal
- 300 grams chocolate of choice, chopped
- Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
- Weigh butter and sugars into a large bowl. Add vanilla and cream all ingredients together.
- Crack the egg into the bowl and beat into the butter mixture.
- In a separate bowl whisk together the buckwheat flour, brown rice flour, almond meal, salt, and baking paper.
- Add flour mixture to the egg and butter mix and stir until well combined.
- Dump in the chopped up chocolate (remember to test the chocolate first – quality control, people), and mix to distribute.
- Scoop out rounded tablespoons of cookie dough onto the prepared tray. Leave about 4 centimetres between the cookies as they will spread out as they bake.
- Bake cookies for 12-15 minutes. When you remove them from the oven allow them to cool completely before storing in an airtight container.
Of course, if you are like me and can’t wait for them to cool it is completely acceptable to make yourself a cup of tea and eat one straight off the tray.
Oh, yes, all better now.