great food blogger cookie swap | gluten free triple choc cookies

Hi everyone! I’m back Down Under and ready for business. Only I’m a couple of days late as this post was meant to go up 11.12.13 and be posted into the “Great Food Blogger Cookie Swap” roundup! Did I mention I signed up for that? Read all about the great cause here.

A pack of cookies

Making cookies is a dreadful thing for me, because of my previous (disastrous) experiences making them. So when I signed up to the swap, I practiced with a batch of cookies which turned out beautiful – recipe for that to come!


Things got “worse” when the three other foodie bloggers I was swapping cookies with came through. One of them needed gluten free cookies – and I’ve never, ever baked gluten free goodies that are not naturally so! So I Googled. On the bus to uni, on the way back, between classes, before bed, while eating breakkie. I needed a good recipe that didn’t have flour in it and that was fool-proof.


After trying a Martha Stewart recipe, I gave up on flourless cookies and bought some gluten free flour. But even those flours, I read, can’t be treated like normal flour. With one day to go until I packed my bags to fly out, I found the courage to just give the whole thing a go. I made gluten free double (triple, actually) choc cookies from a normal double choc cookie recipe, and well, they turned out pretty awesome! 😀

As I’d made more than one batch, I had slightly different results, I got a bit of a flat batch, a burnt batch (my fault), and a chunky batch. While making the cookies I was so paranoid I’d accidentally put something in that wasn’t gluten free. I really did become so paranoid that I had to tell myself eggs were fine, and I didn’t need to Google whether they, too, were GF! 🙂

excuse the late night photos!

excuse the late night photos! ^^

All was well in the end, as I packaged my cookies and shipped them off hours before my flight – I sent my cookies out to Modest Munchies, The Aussie Kitchen, and The Little Blue Bicycle. I hope you guys all enjoy them very much! 🙂


double choc gluten free cookies


Yields: 3 dozen cookies


1 cup (250g) butter at room temperature

1 cup (200 grams) sugar

1 cup (215 grams) light brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/2 cups (350 grams) plain gluten-free flour

3/4 cups (60 grams) unsweetened cocoa powder

3/4 cup (4.5 ounces/125 grams) GF white chocolate buttons, roughly chopped

2 cups (12 ounces/340 grams) GF milk chocolate chips

1 teaspoon baking soda (I used 1 1/2 tsp baking powder)

1/2 teaspoon salt



Preheat your oven to 190 deg C (350 F) and line two baking sheets with parchment paper.

Whisk butter and sugars in a large bowl until combined.

Add eggs, one at a time and mix until well incorporated. Add in the vanilla extract.

Combine flour, cocoa powder, baking soda/powder, and salt in a separate bowl. Whisk through until well combined.

Using a wooden spoon add the dry ingredients to the wet ingredients, ensuring the sides are scraped and mixed in regularly.

cookie batter

The cookie batter should be thick and rich!

Stir in the two chocolates and drop cookie dough by rounded tablespoonfuls onto baking sheets and bake for 10-13 minutes, until the cookies have puffed a little and the tops are dry.

cookies ready to bake

Cool on baking sheets for 5 minutes before transferring to a coking rack to cool completely.

Secretly enjoy a warm one with some milk!

double choc gluten free cookies

best oreo biscuits

As delightful as this recipe was, is as tragic as it was. So having bought my new camera, I took snaps here and there of these amazing homemade Oreo cookies, but my unreliable SD card didn’t save all of them! Sadly, because of this, you all miss out on the succulency of the dough before it’s baked. I actually would’ve refridgerated the dough for a few hours and served it as a sort of no-bake fudge cookie. Make this and see for yourself! 🙂

Unlike other cookie recipes, this one actually worked with me (as it should) for the first time in my history of cooking biscuits! I first stumbled across the recipe over at the Cupcake Project site – which absolutely amazing.

I was thrilled to make it because about a month ago, dad got my a bucket of cookie cutters which I hadn’t yet used…

What’s that weird shape in the top right hand corner, next to the circle, beside the square, above the shooting star?


Anyway, just to note, my adaptation to the recipe would be to use 3/4 cup brown sugar instead of 1 cup granulated sugar. I’ve yet to test this theory (the next time I make these cookies!) but this comes down to personal taste, after all.

Oreos + Milk = ♥

Yields: 30 + (depending on the size of your cookies)


1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup sugar (see note above about brown sugar)

1/4 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 large egg

1/2 cup + 2 tbs butter, room temperature (I ran out and could only fill 3/4 of my 1/2 cup measure, so I filled the last quarter with vegetable oil)



Preheat the oven to 190 degrees celsius.

Lightly grease a cookie/baking  tray

In a large bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.

Whisk in the butter and the egg, and keep mixing until the batter comes together in a mass (I used a rubber spatula so I don’t over mix the dough, but then I quickly gave up and used my hand instead, I would recommend this, too).

Either spoon mixtures of the dough into a greased cookie tray, or:

Very lightly flour a bench and rolling pin. Begin to roll the dough until a desired thickness is reached (do not make the dough too thick, otherwise the centre won’t cook properly).

Cut out cookies with the cookie cutter of your choice (I used hearts + flowers because I LOVE Oreos).

Use a cake spatula to carefully transfer the cookies to the baking tray. Separate the cookies by about 2 inches (5cms) because they will spread a bit. I put mine in the freezer for 5 minutes to stop them from spreading too much.

Bake for 10 minutes. Remove but keep in the tray for 5 minutes.

Next, place the cookies on a cooling rack – they will harden a little bit after transferring them (such that they resemble the hardness of a real Oreo cookie! 🙂 )

Repeat the process until all your dough is done.

To make the filling, you can search a recipe of your choice, or just add vanilla dusting powder to softened Philadelphia cream cheese and sandwich two cookies in between. I thought they tasted amazing that way.

Twist, lick, and dunk! Or simply,


That’s cream cheese filling, not ice-cream 🙂