The 3 C’s Chocolate, Chip and Cookie

Giant Chocolate Chip Cookies
Gluten Free and Vegan , Nut and Coconut free

Well here we are another week and another week of trying to inspire you that things don’t need to be as complex as they seem !!

Over the last few weeks I’ve managed to crack the cookie code !!!

And now I can add yet another good basic to your arsenal of baking basics and a chance for me to move forward on my cookie journey

The one and only Chocolate Chip Cookie 😍

Now the one thing I have learnt over my short baking journey is that cookie requirements are subjective and everyone likes different….

But what I personally don’t like are the thin type……. I want something with substance and a little bit puffy

Cookies are a journey , I see so many claims to Gluten Free Cookies that just swap out the flour and personally what I’ve seen it looks like a boulder, they have no finesses and are just not for me

Things need to look right , we eat with our eyes after all .

Usually Good solid ( in a good way ) Gluten Free baking relies heavily on eggs for extra height and that extra binding.

Obviously because I’m trying to cater for the majority of intolerance’s, eggs therefore are not an option.

So rendering this vegan is an easy claim here as the majority of our sugars in the UK are not bone-mill ground , but be aware if you are not in the UK that’s not necessarily the case if you are baking for a Coeliac Vegan ( I’ve had to learn vegan ways for my line of baking and now class myself as a flexitarian πŸ™ˆ)

Right back to the bake after your educational paragraph of the week !!😜😜

These cookies have gone down a storm at home, I choose at the moment to melt the vegan butter….it takes out the risk factor and we can all gain our confidence together

Now the cookie dough is ‘wet’ so my explanation is in the recipe and some pictures of what to expect ……just read and follow the instructions ……

Are you listening men and the ladies reading this don’t be tempted to tap into your male side πŸ˜‚πŸ˜‚πŸ˜‚

There are a couple of styles of photos on the post this week, mainly because I made them twice in two days ( just because I needed to check the bake time)

Oh and of course these are chewy on the outside and soft in the middle….just as I like them…….If that’s what you don’t like don’t make them…..simples πŸ™ŠπŸ™ŠπŸ™Š

Right lets get you some fresh decent cookies 😍😍

The 3 C’s Rule

Giant Chocolate Chip Chip Cookies GF, DF V

  • Servings: 4 4' cookies
  • Print

Recipe is non chill , can be doubled and cookies can be made smaller reduce bake time to accommodate size. Do not taste any goods with raw chickpeas flour you will chuck it in the bin, its rank but don’t worry it bakes out !!


  • 90 g Gluten Free Flour Blend ( if not using your own I recommend Dove Farms Freee Plain Flour or Pilsbury US )
  • 1/4 tsp Xanthan gum ( omit if your blend includes it )
  • 1/4 tsp bicarbonate of soda
  • 20 g Chickpea flour
  • 3 tbsp Water
  • 55 g Vegan Butter ( I used Stork block UK or Earth Balance US )
  • 65 g Soft Brown Sugar
  • 25 g Granulated Sugar
  • 1/2 tsp Vanilla Extract
  • 75 g Chocolate Chips ( GF V , I use Plamil )
  • 10 g Chocolate chips for topping


  1. Pre heat your oven to 170 C / 350 F ( I do not recommend convection or fan for GF cookies )
  2. Line a baking sheet with Parchment , I dont’ use slip mats so cant comment and have seen various posts not advocating for their use but that”s up to you
  3. In a bowl whisk the flour ,bicarb and xanthan gum ( If using ) and then sieve into another bowl and set aside
  4. Melt the vegan butter in a bowl until just melted, either in the microwave or on the hob, go gently though it goes quickly
  5. In a small bowl combine the chickpea flour with 3 tablespoons of water and whisk until creamy ( there maybe some little clumps don’t worry )
  6. Add the Chickpea flour mix, brown and white sugar and vanilla to the melted butter and whisk until combined
  7. Add the Butter mix to the sifted flour and using a wooden spoon or spatula mix until combined
  8. Add the chocolate chips to the mix and stir in
  9. Divide the mixture into 4 equal parts…….( mine weighted 80 g )
  10. Roll into balls
  11. NOW LISTEN!!!!!! This needs to be done with wet hand……if you do it with dry you can see the results below…….sometimes things take some practice but just wet your hands and treat it gently like an egg…. a chocolate egg πŸ™Š)

    DRY HANDS !!!!!!!

    WET HANDS😍😍😍😍😍

  12. Place on the baking sheet
  13. Bake for 12 to 15 minutes
  14. When brown round the edges remove from the oven and leave to cool on the tray
  15. Add some extra chips to the top and press in lightly whilst cookies are still warm
  16. Enjoy with your cuppa
  17. Can be stored in an air tight container for up to 4 days but you will have eaten them !!!

So there you go….follow the instructions you wont go wrong……if you don’t follow the instructions its not my fault 😜😜😜

Just lightness of touch and you’ve cracked it …..

Now lets give you some pictures I’m in a rush and no chance to chat 😜😜😜

See another batch !!!
Will two do you ?????
Or 3 ?????? 😜
LOOOOOOOOOOKKKKK I’ve cracked it 😜😜😜😜
Ultimate #cookieporn for Andrea the #cookiewhore 😘😘😘😘

Hope you enjoyed the post.

Things are going to get a little busy round here, my Grandbaby will be arriving in the next couple of days so hopefully next week I will have news !!

Please feel free to leave me a comment or a like, it helps me alot.

Sign up for an Email, so you never miss another recipe, or some pretty pictures ,or Follow me on WordPress or Insta and see what I’m up too.

If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

On The Bandwagon !!!!

Chocolate Banana Bread Gluten Free and Vegan, Nut and Coconut Free

Well I got on the Bandwagon ….well it had to be done 😜😜

How could I go through this time in most folk life without baking at least one banana bread

( well two actually because I wasn’t keen on my first round of photos 😳 )

But I’ve already got one banana bread on the blog 😜…..(best pimp that one )

But now time to give you a fully loaded double chocolate alternative !!!!

Oh my so so moist 😱 so so chocolatey, and fully of you guessed it bananas πŸ˜‚πŸ˜‚

I’m not claiming a favourite , nor am I claiming ‘The Best Ever ‘πŸ˜‚πŸ˜‚

Reason……..baking is always subjective and infact my favourite bake / best ever is always the one I’ve just mastered or just created πŸ˜‚πŸ˜‚πŸ˜‚

So its a secret and it may be here in a couple of weeks time πŸ™ŠπŸ™Š

Its a lovely straight forward recipe, no tricks no frills just a beautifully moist and delicious bake at the end

Right lets get started …….you need this in your life right now !!!!

You Know You Want Too😜😜😜

Double Chocolate Banana Bread GF, DF V

Gluten Free Vegan Banana Bread, Soft Moist and Tender and packed with all the goodies you would expect

This recipe is made in a 2lb Loaf tin ( 8′ x 4′ x 3′ /21cm x 11cm x 7cm )


  • 200 g Gluten Free Plain flour blend ( If not making your own blend I recommend Dove Farms Freee ( UK ) or Pilsbury US )
  • 1/2 tsp Xanthan gum ( Omit if your blend contains it )
  • 50 g Cocoa Powder
  • 2 tsp Baking Powder
  • 3/4 tsp Bicarbonate of Soda
  • 3 ripe bananas ( approx 300 g peeled )
  • 100 g Soft Brown Sugar
  • 2 tsp of Diary Free Milk ( I used soya )
  • 60 ml Maple Syrup or Agave Syrup
  • 100 ml Oil ( I used Vegetable )
  • 2 tsp Vanilla Extract
  • 100 g chocolate chips ( I used Plamil )
  • 20 g chocolate chips for the top


  1. Pre heat your oven to 160 c Fan /180 c standard / 350 F
  2. Grease and Line a 2 lb Loaf tin with baking parchment, in a strip with a overhang…like this !!
  3. Add the flour blend , xanthan gum, baking powder, bi carb and cocoa powder to a bowl, whisk til combined and then sieve into a medium size bowl ( DO NOT SKIP THE SIEVING, I,’m watching 😎😎😎 !!!!!!)
  4. Mash the bananas with a fork ( peeled obviously πŸ™Š)
  5. Ad the Brown Sugar, Maple or Agave Syrup, Oil and Vanilla extract and whisk until fully combined
  6. Add the wet to the dry ingredients and using a spatula or large spoon, fold the mixture until its all combined
  7. Add the chocolate chips and the milk and fold in til combined
  8. Empty the batter into the prepared loaf tin, smooth and sprinkle with 20 g of chocolate chips
  9. Bake in the oven for 50 minutes, do not over bake, you require it baked but with some crumb still sticking to the cake tester or cocktail stick when you pierce the centre…..
  10. Take out of the oven leave in the tin for 15 minutes then transfer using the overhanging parchment to cooling rack, take off the parchment
  11. Enjoy, can be stored airtight for 5 day
  12. Suitable for home freezing wrap well

So there you go, its really easy, and I do know a couple of people ( Cough Kerry and Anne named and shamed ) , that will cover this in custard and class this as dessert !!!!

Me I’m for with my morning cuppa, afternoon cuppa and cocoa at night girl πŸ™ŠπŸ™Š

So enjoy your banana bread anytime with anything and don’t get stuck, for using the dread black bananas up !!

Right sit back and enjoy the screen with the next few pics 😍😍

Its a Beauty 😍
Moist 😱😜
Look and that crumb…..can you taste it through the screen ??😜😜

it is what it is……..Chocolate Banana Bread !!! Hug in a cake
😍😍😍 Enjoy 😍😍😍

Hope you enjoyed the post.

Please feel free to leave me a comment or a like, it helps me alot.

Sign up for an Email, so you never miss another recipe, or some pretty pictures ,or follow me on WordPress or Insta and see what I’m up too.

If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week ( hopefully )

Stay Safe and Be Kind !!


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