Our double chocolate gluten free Choc a Choc Cookie Mix creates cookies that don't disappoint, with a crispy crunch to munch on with your cup of tea these are a cookie that will become a favourite in your house too.

Follow the simple steps below at your place, using a stand mixer, hand mixer or burn off the calories early and mix them by hand!

Ingredients - for Cookie Mix

1 x pkt Choc A Choc Cookie Mix

140g butter, room temperature

2 - 3 tablespoons milk

3 lined baking trays

Ingredients - for Muffin Mix

1 x pkt Choc A Choc Cookie Mix

2 tspns GF Baking Powder

2 eggs lightly whisked

1/3 cup Canola Oil or Vegetable Oil

1/2 cup Milk

200g Natural Greek Yoghurt

Method - for Cookie Mix

1. Heat oven to 175 degrees Celsius.

2. Using a stand or hand mixer cream butter til light and fluffy.

3. Tip in Choc A Choc Cookie Mix and two tablespoons of milk, stir to combine, it will be crumbly and then come together into a soft dough. If still crumbly add a teaspoon or two more of milk. If the dough is too soft, cover the bowl and pop it into the fridge for 30 minutes.

4. Roll tablespoons of dough into balls and place 4cm apart on baking trays, flatten slightly with the palm of your hand.

5. Bake for 18-20 minutes, rotating once. Remove from oven and cool on trays.

6. Will keep for 5 days in an airtight container.

Makes 20

Method - for Muffin Mix

1. Heat oven to 180 degrees Celsius.

2. In a medium bowl sieve Choc A Choc Cookie Mix and GF Baking Powder (tip in choc chips).

3. Stir in remaining ingredients and mix well.

4. Fill prepared Muffin cups 3/4 full.

5. Bake for approx 25 minutes, rotating once.

6. Cool in pan for about 10 minutes before transferring to wire rack to completely cool.

Makes 10 - 12

Thermomix METHOD - for Cookie Mix

1. Heat oven to 175 degrees Celsius.

2. Insert butterfly.

3. Cream butter on Speed 4 for 1 minutes.

4. Remove butterfly and add milk and Choc A Choc Cookie Mix. Mix on Speed 5 for 20 seconds.

5. Scrape down sides.

6. Set dial to closed position and knead mixture for 10 seconds on Reverse + Interval Speed. If the dough is too soft, cover the bowl and pop it into the fridge for 30 minutes.

7. Roll tablespoons of dough into balls and place 4cm apart on baking trays, flatten slightly with the palm of your hand.

8. Bake for 18-20 minutes, rotating once. Remove from oven and cool on trays.

9. Will keep for 5 days in an airtight container.

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