This was the first recipe that ever I converted into gluten-free, so it’s a bit of a surprise that I haven’t added it to this blog yet! A few years ago I did a bunch of primitive science experiments with various ingredients to try to get a moist GF cookie that wouldn’t fall apart. Mashed potato came out on top for the winning secret ingredient. You can’t taste it in the final product, yet it gives the cookies that melt-in-the-mouth texture which is often lost in gluten-free baking.
• 4 ounces / 110 grams butter
• 1/4 cup sugar
• 2 tablespoons condensed milk
• 1/2 small potato, boiled and mashed
• 1 cup gluten-free flour
• 1 teaspoon gluten-free baking powder
• 3 tablespoons chocolate chips
• Cream butter and sugar.
• Add condensed milk.
• Mix in potato. You may find a drop of milk helps to mash it; if so add a little more flour to compensate.
• Add flour and baking powder, and stir in chocolate chips.
• Roll into balls – don’t worry if they still seem a bit sticky.
• Press gently with a fork dipped in (gluten-free) flour to flatten slightly.
• Bake at 175°C/350°F for 10-15 minutes.
They should be golden on top and just starting to brown on the bottom when taken out. They may feel at this stage as though they’re not cooked, but they will harden as they cool. It’s very easy to accidentally overcook these cookies, as they’re still soft when taken out.