I am going to make a big call here and say that these gluten free chocolate rainbow cookies, may just be the best chocolate cookies I have ever made! These rich and chewy cookies taste like a mixture of chocolate brownies and chocolate chip cookies, topped with milk chocolate and covered with 100s of 1000’s
These cookies have the perfect balance of crunch and chewiness. What I love about this cookie recipe is that you don’t need to roll the cookies out and you don’t need a cookie cutter, the cookies are perfectly imperfect, and it’s okay that no two cookies will look the same size.
If you have ever struggled with finding allergy friendly 100s of 1000s or sprinkles, I recently found the brand Hopper HQ who make a range of allergy and intolerance friendly foods including sprinkles, which are gluten free, dairy free, egg free, soy free and nut free. You can check out Hopper Foods sprinkle range here
These rainbow cookies are super easy to make and are sure to be a favourite with kid’s as they would love getting their hands on the 100s of 1000s.
The biggest challenge you will have with these cookies is trying not to eat them fresh out of the oven before you coat them in chocolate and sprinkles.
Gluten Free Chocolate 100s of 1000’s Cookies
- 125 grams Butter Softened
- 3/4 cup (170g) Brown Sugar
- 1 Egg
- 1/2 cup Gluten Free Plain Flour*
- 1/4 cup Gluten Free Self Raising Flour*
- 1/4 cup Cocoa powder
- 150 grams Milk Chocolate melts
- 60 grams 100s of 1000’s
- Beat your butter, sugar and egg in a medium size bowl, with an electric mixer until the mixture is just combined.
- In a separate bowl sift your cocoa, plain flour and self-raising flour.
- Now pour your dry ingredients into your wet mixture in two lots, gently combining the ingredients between each lot.
- Once your mixture is combined, refrigerate the mixture for 15-20 minutes.
- Preheat your oven for to 180 degrees fan forced. Line your baking tray with baking paper and scoop out tablespoons of the mixture onto the tray (allowing for 2/3cm around each cookie as they do expand)
- Slightly push down on the cookies and bake for 15-17 minutes at 180 degrees fan forced. Smaller cookies may only take 10 minutes and larger cookies may take upwards of 20 minutes.
- Once your cookies are cooked remove your tray from the oven and leave the cookies on the tray for 1-2 minutes. It is vital that you leave the cookies to rest as once they are out of the oven they firm up slightly, which allows you to transfer them to a baking rack without them breaking.
- Once your cookies have cooled you can start making your topping. Simply fill a small saucepan halfway with water and bring to the boil.
- When your water has started to boil place your chocolate in a medium size heatproof bowl and place over the top of the saucepan (make sure your bowl is bigger than your saucepan, so that the bowl sits nicely on top of the saucepan)
- Gently stir your chocolate in the bowl and allow for it to melt, you may need to take your saucepan of the heat, but leave your bowl on top of the saucepan until your chocolate has completely melted.
- Once your chocolate has melted and slightly cooled, dollop a small teaspoon of chocolate onto each cookie and sprinkle over your 100s of 1000s. I actually do this on a wire rack that sits on top of an oven tray, that way you can shake of an extra sprinkles and it keeps the mess in one place.
- Now allow for the chocolate to set or eat straight away.
If you get the chance to make these cookies I would love to know what you think, feel free to tag me over at @itsallglutenfree on Instagram!
© Georgia Loveday and Its All Gluten Free, 2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author/ or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Georgia Loveday and Its All Gluten Free with appropriate and specific direction to the original content.