Choc Chip

It doesn’t matter whether you call them biscuits or cookies this choc chip recipe is great. The recipe is similar to the original Decadent Alternatives Choc Chip the main difference is the combination of flours.



125 g Butter

100 g Castor sugar

100 g Brown sugar

1 tsp Vanilla extract

1 Egg

50 g Desiccated coconut

1 tsp Baking powder

200 g Bakers' Magic Gluten free flour

100 g Potato starch

250 g Dark chocolate chips



Heat oven to 170o C (fan forced).


Apart from the chocolate chips & coconut place all ingredients in the TM bowl. Mix for 2 minutes on speed 4. Check that all ingredients have been incorporated. Add chocolate chips. Mix for 1 minute on Reverse + speed 1.

Electric mixer

Cream the butter and sugar. Add the vanilla extract and egg. Continue beating until these ingredients have been incorporated and the mixture is light and fluffy. Stop mixing and scrape down the bowl, beat again.

Mix together the coconut, baking powder, Bakers' Magic Gluten free flour and potato starch. Add the combined flours to the creamed mixture. Mix until the dough is uniform. Add the chocolate chips and gently mix until they are incorporated into the dough.

The dough is easy to handle and can be rolled into balls between the hands. The size of the biscuits/cookies will depend on the amount of dough used. The choc chip pictured was ~ 25 g of dough and one batch will make approximately 36 (theoretically there should be more but some of the dough always seems to disappear).

Place balls of the dough onto 2 baking trays lined with baking paper. I place the balls in a 4,3,4,3,4 configuration.

Bake in the oven for approximately 13 minutes. The baking time will vary depending on your oven and how big the balls are. If your oven has a “hot” spot turn the trays halfway through baking.