Our webshop is closed temporarily. We plan to be open again tomorrow morning. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.
Line a baking tray with parchment and pre-heat the oven.
Sieve in the flour, cocoa and baking powder into a bowl and stir to combine.
Put the butter and sugar into another bowl and beat them together until light and fluffy.
Beat in the egg and vanilla.
Mix in the prepared flour to make a soft dough.
Stir in the chocolate chips.
Take teaspoons of dough, rolling each into a ball.
Place the dough balls on the prepared baking tray and press a pecan nut into the top of each.
Bake for 10–12 minutes until golden.
Large baking tray
180°C, Fan 160°C, 350°F, Gas 4
I did not like these cookies. In fact, they tasted really horrible. Maybe 1 whole teaspoon of baking powder is too much?
By Charlotte Harris
06 Oct 2018
OHHHH YYYYYEEEEESSSSSS! I made my with 75g each of g/f white bread flour and g/f white flour and chopped up lovely dark chocolate. ohhhhhh yyyyyyyeeeeeeesssss! YUMMY!
By Ms Margaret Cowhie
04 Aug 2014
Delicious. Not a heavy chunky cookie but rather soft and light. Really easy to make though found mixture too wet to roll,pushed mixture off tespoon onto a baking sheet with another spoon. The heat made them spread into desired round shape. Will definitely be making again :)
By Mrs Sarah Corner
24 Mar 2014
I have made this recipe quite a few times now but with Doves Farm Gluten free Plain White Flour - they work a treat!
I personally don't flatten the dough (point 6 of method)- this happens naturally during the cooking process. They do need to spaced far enough apart though as they do merge if placed too close together. Yum!
Becky Price (Becky Boo)