Father’s Day Chocolate Cookies Recipe

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This week’s guest blog is a recipe for some Father’s Day inspired Chocolate Cookies from Pixie Hall Cakes

It’s definitely feeling warmer outside. I’ve broken out my shorts from their winter in the back of the cupboard, dug my flip flops out from under a slew of winter boots and dragged my sunglasses out from the bottom of a long forgotten handbag. It’s lovely.

I’ve been thinking about posting some more experimental recipes here. I’ve wanted to post some “free from” recipes as I know there are lots of people who can’t eat certain things. I thought I should start with something simple and gluten free to get you used to the idea.

With Fathers Day around the corner, I chose a chocolate cookie.  My dad loves a homemade cookie with a cup of tea or coffee and, as chief taste tester of Pixie Hall treats, he has confirmed that these are 100% dad approved.These cookies don’t require any special ingredients to make them gluten free. It can be off putting to find a gluten free recipe that calls for 5 different kinds of exotic flour or ingredients you’ve never heard of. These are tasty and can be knocked up in half an hour. It may sound weird that the recipe doesn’t have any flour or butter but it definitely works. Trust me! You’ll end up with a crispy, crunchy, super chocolate cookie that’s perfect with a cuppa. You don’t have to be following a gluten free diet to enjoy these cookies.



200g Milk Chocolate Chips

200g Dark Chocolate Chips

300g Icing Sugar

45g Cocoa Powder

1½ tsp Vanilla Extract

2 Egg Whites



Preheat the oven to 160C and line 3 baking sheets with parchment paper and set aside.

In a large bowl, mix the chocolate chips, icing sugar and cocoa powder together.

In a cup or small bowl, briefly whisk the egg whites and vanilla together until combined. We’re not looking to incorporate air into the egg whites, we just want them to combine with the vanilla and break down slightly.

Pour the egg white mixture into the chocolate mixture and stir thoroughly until combined.  It will take a bit of work to get all of the sugar and cocoa combined with the egg whites but persevere, it will work.

Using a small scoop or a tablespoon, place the cookies onto the baking tray spacing well apart to allow them to spread while baking. Depending on the size of your trays, you might need to bake the cookies in a couple of batches so just fit them on the trays as you can.

Bake the cookies for 10-12 minutes until crisp. Don’t overbake them (they burn quickly!)

Allow to cool for 5 minutes on the tray before transferring to a wire rack to finish cooling.



Linds runs Pixie Hall Cakes in Fakenham and can be found selling her delicious baking at Fakenham Farmers’ Market on the 4th Saturday of each month.

Photographs by Keith Osborn Photography

10th June 2014

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