Just in case some people need ideas for GF cookies - we have one converted:
I altered
the recipe a little to suit our preferences and it was YUMMO. Everyone agreed of course! Here's our version:
125g butter, chopped
2 tsp vanilla extract (homemade - vanilla beans in brandy)
250 - 275g rapadura sugar
1 egg
185g flour (I used
spelt today*)
1.5 tsp bicarb soda
40g organic cocoa powder
90g organic sultanas
100g organic cashews, raw
180g dark chocolate (couveture - bulk bought with rapadura, cocoa, cocoa butter and lecithin as only ingredients)
Place chopped chocolate into TM bowl, turn the dial to close lid position and pulse once for 2 seconds using the turbo button. Check to see if it has broken up enough. If not, pulse again.
Add cashews and pulse a further 2 times. Tip into a bowl and set aside.
Without washing the TM bowl, combine butter, vanilla, sugar and egg on speed 4 for 20 sec or until smooth.
Add flour, bicarb soda and cocoa and mix on speed 4 until combined. As the mixture thickens you may need to increase the speed or use the spatula to assist incorperation.
Stir through remaining ingredients on reverse-speed 4 until well mixed. Again using spatula if needed.
Place tablespoonfuls of mixture onto a tray and bake for 8-10 min at 180ºC. Allow to cool for 5 min on the tray to set.
Tips: For fudgy cookies cook for 8 min. Cookies will be soft when removed from the oven but will harden as they cool. For crunchy cookies cook for 10 min.
My family thanks you, Sheree!
Posted by Belinda at
http://belcooks.blogspot.com/2009/09/fudgey-cookies.htmledited by brazen to note that spelt is NOT gluten free. you'd need to use a GF flour mix here and check that all ingredients are GF 
