Gluten/Wheat Free Cookie Slab

Recently I've been battling the struggle that is Gluten. I found out 4 months ago I have celiac disease, which to put it plainly, literally sucks. I'm so hungry and all I ever do is think about gluten. I miss gluten so much, even I'm starting to look like a gluten.
So dealing with this can go one of two ways. I can either embrace it, or I can spend every shopping trip on the phone to my Dad sitting in the middle of the free from isle crying. Both of which I've done, and to save my pride I've decided to embrace it! So if like me you're on a gluten ban, or you just fancy something a little bit gluten free, here's my famous - I say famous I have three people who I make cookies for, and they're all easily pleased - gluten free cookies.

You will need:

300g caster sugar

1 large free range egg (or 1 table spoon egg replacer) 

150g gluten/wheat free plain flour 

75g cocoa powder

125g gluten/wheat free self raising flour (you can use 275g of either)

200g butter (as I am intolerant to cow's milk, I use the flora vegan butter)

As many gluten/wheat/dairy free white/milk chocolate bars as you like (I like to get mine from Tesco)

Method:

Firstly I start of by popping my oven onto 190 degrees - You could opt for 200 but that gives me too much anxiety

Then mix together your butter and sugar - You can use a spoon but I use an electronic mixer

Add in your egg or 1 table spoon of egg replacer, then give it a good old mix!

Then you want to live the flour - I know it's a chore but believe me, it makes mixing so much easier, and the same for your cocoa powder.

Now you can add the chocolate. As it is very hard to find a large bar of gluten/dairy/wheat free chocolate I use three milk chocolates, and 3 white chocolate small bars. Sometimes if I'm feeling really grown up I'll add in a dark chocolate bar!

Give that a good mix, your mixture should look soft but not runny!

To make the slab I use a large baking tray, and line it with baking paper, and spoon the mixture onto the paper covering it. Don't worry if it's not neat, theres no rules to the cookie slab!

I like to put mine in the oven for about 12-13 minuets, but I do like to keep checking every so often, just incase! 

When they come out of the over they will look uncooked, very soft and runny, but that's how you want them. I usually leave them to set for around 45 minuets, then I cut them up into little small chunks.

You can have them warm, or you can have them refrigerated, they usually keep for a while! I like to melt them in the microwave and have them with dairy free chocolate ice cream when watching a fair amount of reality TV, or crying over boys who never liked me!

Let me know if you decided to try out these cookies, and if you have your own recipe, feel free to share :)

Love Meg xxx