I made chocolate chip cookies for a writing group based on a recipe by Anthony Worrel Thompson. I kept them dairy free as well as gluten free. Simply substituting my flour for ordinary flour and soft vegetable margarine for butter led to a crisp flat cookie with no chewiness, so it needs a bit more flour. It also meant that the mixture was of soft dropping consistency rather than one that could be rolled out. Part way through the batch I added ground almonds to make a firmer batter and stirred in some flaked almonds. This made the cookie thicker, crisp and chewy. I also added a teaspoon of coffee granules as Ina Garten says adding coffee to chocolate recipes makes them taste chocolatier..thought it worth a try. Note I have listed both flour options - pick one.
This recipe made 65 mid-sized cookies.
400g flour (40% urid, 40% tapioca, 20% cornmeal)
or 350g flour (ditto), 50g ground almonds, 25g flaked almonds
1 tsp bicarb of soda
225g dairy free baking margarine
175g caster sugar
175g soft brown sugar
35g chocolate chips ( I used Callebaut 53.8% cocoa solids - these say 'may contain milk', so not suitable for those with extreme milk allergy, but ok for lactose intolerant))
1 tsp instant coffee
Mix flours and baking soda - whisk or sieve together
Cream margarine and sugars together, then add eggs and coffee granules. Mix to a smooth batter. Stir in chocolate chips and flaked almonds if using.
Place on lined tins and bake at 170C for about ten minutes, until tinged golden. Only put about five on a tray at a time as they spread a lot. Cool for a few minutes before attempting to move them so that they harden a little and the chocolate is less runny. I find that it is easier if I move the lining paper/silicon sheet onto the cooling rack while I dollop out more cookie dough onto the sheet.