You probably think that is a big call to make, but we assure you that we are not overstating the deliciousness of these gluten-free cookies. Coeliac recipes and gluten-free recipes don’t always have that same satisfying texture and flavour, and as members of our team can’t eat gluten – we are always on the hunt for a cracking recipe that everyone can enjoy. Now this slice of heaven was inspired by Broma Bakery, which we have had a cooking crush on since their inception. Pretzels and potato chips in a choc chip cookie recipe? We were intrigued. We have adapted this recipe (which Broma Bakery calls the Kitchen Sink Cookie) to make it gluten-free and it is a must-make!
Gluten-free cookie ingredient options
The best thing about cooking gluten-free is that your flour alternatives are many. You might choose to just swap out plain flour for gluten-free plain flour, or you may choose coconut flour or something similarly flavoursome. For ease, we simply switched out the flours for the gluten-free alternatives to flour and it tasted fabulous. Now, let’s introduce these ingredients and find out why the recipe is called the Kitchen Sink Cookies.
- 3/4 cup butter
- 1 cup packed brown sugar
- 1/4 cup raw/granulated sugar
- 2 eggs – 1 egg yolk, 1 egg (room temperature)
- 1 tbs vanilla extract
- 1 1/2 cup plain gluten-free flour
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt (and more for sprinkling on top)
- 1 cup dark chocolate, chopped coarsely
- 1/2 cup raisins
- 1/2 cup crushed potato chips (we light Kettle Chips!)
- 1/2 cup gluten-free pretzels
- Place the butter in a saucepan over medium heat, stirring until golden and begins to foam and smell nutty. Don’t overdo the browning and take it off heat as soon as you smell that nutty aroma. Allow the liquid butter to cool.
- Combine the brown sugar, white sugar and cooled butter in a mixing bowl and beat until mixed through. Then mix in the vanilla extract, egg and egg yolk.
- Mix your baking powder, salt and flour in another bowl, and then slowly mix it into the wet ingredients making sure it is well combined. You can then add in your chocolate, raisins, pretzels and potato chips – but do not over mix them.
- Using your hands (or a scoop if you don’t want to get messy!), roll the cookie dough into balls and place them in the fridge overnight or for at least an hour to firm up,
- Spread your cookie dough balls on the lined oven tray and place in the 175°C preheated oven and bake for about 13 minutes or until they look golden on the sides and the centre has risen slightly. This short baking time will ensure they are nice and gooey.
- Sprinkle salt flakes over the cookies while they are still hot, and then allow to cool before eating.
- TRY and not eat them all in one sitting.\
If there is a better gluten-free cookie recipe then we would love to hear it! The potato chips and pretzels really add another dimension to these cookies, with sweet and salt perfectly embodied in these crunchy cookies. If you know someone who leans on the savoury side more than sweet, then maybe this gluten-free cookie recipe is going to be just right for them.