Wet 
150 g Buttermilk
150 g Warm water
1 egg
80 g Oil 
1 - 2 tsp Vanilla extract

Ingredients for the Cookie dough 
112 g Bakers' Magic Gluten free flour
1/4 tsp Salt
62 g Brown sugar
25 g Honey
75 g Butter
1.5 tsp Vanilla extract
25 g Water
75 g White chocolate chips
100 g Milk chocolate chips
75 g Dark chocolate chips

Method
Make the Cookie Dough first
On stove top
Put the honey, sugar, water, vanilla, salt & butter into a saucepan over medium low heat.
When the mix starts to boil add in the Bakers' Magic Gluten free flour & stir vigorously until it comes away from the side of the pan.
Take off heat & allow to cool for ~15 mins. Mix in the choc chips and cool in the freezer.

Thermomix
Put the honey, sugar, water, vanilla, salt & butter into the TM bowl. Mix at 100 C speed 4 for 2.5 mins.
Add in the Bakers' Magic Gluten free flour & mix at 80 C for 2 mins speed 4.
Transfer to a mixing bowl & allow to cool for ~15 mins. Mix in the choc chips and cool in the freezer.

Cake
Turn oven on to 170 C.
Grease and line the bottom of a 20 cm round cake tin. 
Mix together the dry ingredients. I usually blitz them together using a food processor.
Whisk together the wet ingredients.
Combine half of the wet ingredients with the dry ingredients using a spatula. Use the spatula to get rid of any lumps. Mix in the remaining wet ingredients.
Let cake batter sit for 2 mins to thicken slightly.
Use approximately 1/2 of the cookie dough for the base of the cake. Scatter little pieces/blobs of the dough onto the base of the cake tin. 
Pour the cake batter over the top of the cookie dough. 
Put in the oven for 10 - 12 mins. 
Bring the cake out of the oven and put blobs of the remaining cookie dough gently on top of the cake batter.
Put back in the oven and bake for another 30 - 35 mins.
Cool for ~10 mins before removing from the tin.
Simply enjoy!