This gluten free cookie recipe features in the ‘Honeybuns Gluten free Baking‘ book and is an adapted version of the Triple Chocolate Tinker cookies that we used to make here in the bakery.

Makes: 12 cookies

Cook: 15 minutes

Store: 7 days in airtight container. Freeze well

Ingredients

• 150g gluten free oat flour
• 125g butter, chilled and cubed
• 115g granulated sugar
• 115g gluten free oats
• 1 egg
• 1 tsp gluten free baking powder
• 1 tsp vanilla extract
• 100g dark chocolate, chopped
• 100g milk chocolate, chopped
• 100g white chocolate, chopped
• Tapioca flour, for dusting

Topping

• 115g dark chocolate, chopped
• 55 g butter

How to make these delicious cookies

1. Preheat the oven to 180°C. Cut a piece of baking parchment to line the bottom of a large baking sheet.
2. Put the oat flour, butter, sugar, oats, egg, baking powder and vanilla into a bowl and beat using an electric mixer at low speed until they start to clump together. Using a rubber spatula, stir in the dark, milk and white chocolate pieces.
3. Dust your hands and work surface liberally with tapioca flour. Knead the dough gently and then divide it into 12 equal portions. Roll into balls and place on the baking sheet. The cookies will spread as they bake, so make sure you leave plenty of space between them. Using the palms of your hands, squash each cookie into a disc about 1 cm/½ in thick.
4. Bake for 15 minutes, until light golden on top and mid-golden underneath: use a fish slice to check the bottom of a cookie after 13 minutes. Leave on the baking sheet for 5-10 minutes, then transfer to a rack.
5. For the topping, melt the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth (or in a microwave). Using a spoon, drizzle the mixture over the cookies.

Give it a twist Instead of drizzling the chocolate and butter mixture over the cookies, you could half-dip them in it. For an extra “glow up”, why not sprinkle on this Florentine mix.