Gluten Free Chocolate Chip, Raisin, Walnut Cookies

READY IN: 25mins
YIELD: 32 cookies




  • Preheat the oven to 190 degrees C (375 degrees F).
  • Mix all dry ingredients in a large bowl. (Use a stand mixer if available.).
  • Mix the oil, egg and sugars until pale and creamy looking. Add the vanilla and water.
  • Pour the liquid ingredients into the dry ingredients and mix until thoroughly combined. If the chocolate chips fall out of the dough, add a little more water.
  • Using two spoons, drop small walnut sized piles of the mixture onto Teflon or baking-paper-lined oven sheets, leaving about 4–5cm between each to allow spreading as they cook.
  • Place, one tray at a time, in the middle of the oven and bake for 10–11 minutes until not quite golden brown. Be careful not to overcook, they are still tasty but crumbly.
  • Cool on baking tray for a few minutes, then on racks until completely cool before transferring to an airtight container for storage. They keep well for a few days, otherwise store in the freezer.