A few months ago I found a bag of Eton mess cookies in the supermarket and ever since then they have been playing on my mind.
The idea of tangy berries, crunchy meringue and sweet white chocolate all in a chewy, gluten free cookie just seemed like the perfect match.
So this weekend I finally set about my mission to make gluten free Eton mess cookies. And they were amazing.
Gluten free Eton Mess cookies!?
I know Eton mess is traditionally made with strawberries, but I decided to use raspberries in this recipe. I felt strawberries could get a bit lost with the other flavours.
The tangy raspberries packed more of a punch, especially against the sweet meringue and white chocolate.
And yes, I also know that white chocolate isn’t really a part of Eton Mess either.
But I thought, in its own special way, it could kind of represent the cream part of the dessert!?
Plus white chocolate, raspberries and meringue is just the dream combination!
Tip for making the best gluten free cookies
Since my original gluten free Eton Mess cookies recipe went live in 2018, I have adapted these to make them even better!
However, if you loved the original version you can still find the recipe (with the written version in the description) on my Youtube channel, right here.
But trust me when I say I tested these on a lot of people and the 2020 version is officially here to stay!
You only need a few simple ingredients to make them and if you’ve baked my gluten free chocolate chip cookies before, then you’ll love this!
The best thing is that the raspberries give them a lovely pink colouring, making them super pretty.
Making my gluten free Eton Mess cookies
So what else do you need to know before making these gluten free cookies?
For starters, whatever you do – don’t skip the chilling in the recipe. The cookie dough will become quite soft and sticky when you first make it.
Therefore it’s super important that you let the dough chill in the fridge for at least an hour.
One-to-two hours is optimal – if you leave it any longer than that you might have to work it a little before you can shape it into the cookies – it can go quite solid!
A top tip – if you’re really pressed for time, I have been known to chuck the dough in the freezer for 15-20 minutes. It’s a bit of a cheat’s way to do it and you’ll need to make sure you don’t forget about it!
The dough can be a little sticky to work with due to the raspberries, but it comes out an absolute treat when baked.
Gluten free Eton mess cookies recipe
Here’s what we’ve all been waiting for – my dreamy gluten free Eton mess cookie recipe!
This recipe makes about 15-18 cookies, so there are plenty you can stash around the house in secret hiding places where no-one else will find them.
Or, if you’re feeling generous, I guess you could share a couple of them!
If you want to make more cookies you easily can – just roll them a little smaller than the recipe states and reduce the cooking time by a couple of minutes.
And please do leave a review to let others know you loved it too! It would mean the world to me.
- 200g caster sugar
- 150g unsalted butter
- 300g plain gluten free flour
- 1 large egg
- 1 tsp baking powder
- 85g white chocolate chips
- 40g meringue (equivalent to 3 x small meringue nests)
- 120g fresh raspberries
- Melt the butter in a bowl in the microwave - it's best to do this in short, 10-15 second intervals as you want it just melted, not bubbling hot!
- Add the melted butter and caster sugar to a large mixing bowl and beat with an electric whisk (or wooden spoon) until combined. Add the egg and beat again until it combines and forms a runny batter.
- In a separate bowl, add the gluten free flour and baking powder and stir to mix it all together. Sift the flour mix into the butter/sugar mixture.
- Bring the mixture together using a wooden spoon. Once the mixture starts to come together, add the chocolate chips, crush in the meringue nests so they're in chunks, and add the raspberries, Gently use the wooden spoon to bring the mixture together into a sticky dough - it doesn't matter if some of the raspberries get crushed as this will add a nice pink colour to your mixture!
- Once it's completely mixed together (and there is no loose flour left in the bowl) wrap the dough in clingfilm and refrigerate for at least an hour.
- Once the hour is nearly up, preheat the oven to 180'C / Fan 170'C / Gas Mark 4. Line two baking trays with baking paper. Take the cookie dough from the fridge and roll it into balls around the size of a golf ball. Flatten the balls onto the baking tray, making sure there is around 3cm between them in case of any spreading.
- Bake the cookies in the oven for 15-18 minutes. Once baked, carefully remove the cookies from the oven and allow them to cool on the tray for 15-20 minutes before transferring to a baking tray to cool completely.
Nutrition Information:Yield: 18 Serving Size: 1 Cookie
Amount Per Serving: Calories: 203Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 38mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 3g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free cake recipes a try! There are plenty to choose from – here are a couple to get you going:
- White chocolate chunk cookies
- Chocolate chip cookies recipe
- Gluten free carrot and hazelnut cake with orange cream cheese frosting
- My gluten and dairy free carrot and walnut cake
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this recipe? Make sure you pin these recipe cards below for later!