Salted Caramel Popcorn and White Chocolate Chip Cookies | gluten free

We are nibbling our way around Las Vegas at this very moment, but oh the memories of this cookie are lingering, and I’m planning on a batch as soon as we get home.

Chewy gluten free cookies full of salted caramel popcorn morsels and sweet white chocolate chips. These are a combination of two of my favourite childhood treats!Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished LifeHave you ever had the pleasure of eating Lolly Gobble Bliss Bombs? If you haven’t, I’m sorry, but I do hope you have your own favourite sticky, caramel-coated popcorn treat. Lolly Gobble Bliss Bombs were an 80s favourite, but they’ve never gone out of style.

For these cookies I made my own salted caramel popcorn because it’s super, super easy (that’s dangerous knowledge for our waistlines I know) and then I mixed it into chewy, brown sugary, buttery, cookie dough with some white chocolate chips. The caramel popcorn coating melts slightly as the cookies bake creating pools of sticky salted caramel perfection. Drooling.Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished LifeI sent these home with my Mum and Dad to thank them for being our taxi to and from the airport. A day later I got a photo of the empty container. All gone. Yes, they are that good. And my parents have a sweet tooth. See! It’s genetic! Every butter, caramel-soaked, white chocolate studded fantasy you have is answered in these cookies. And I only got to eat one. One. And my house smelled like these cookies for days. If you aren’t into scented candles or air-spray contraptions, just bake a batch of these. You will drive your neighbours wild. And probably find yourself sneaking to the cookie jar for just one more…Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished LifeBite into this cookie and your teeth first meet chewy cookie dough, then crunchy popcorn pieces, super sweet chocolate chips and, if you are lucky, a little pool of molten caramel. Be generous with these cookies. Share the happiness and gobble up some of this biscuits of bliss! Although, it is totally acceptable to hoard the whole batch for yourself and eat them while hiding in your closet with a good book and a glass of cold milk. I won’t tell anyone.Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished Life

Salted Caramel Popcorn and White Chocolate Chip Cookies

Gluten free | Makes about 18 cookies | Preparation Time: 30 minutes | Cooking Time: 20 minutes | Cookies will keep in an airtight container for up to four days.

Tip: to make these extra quick you can use pre-made caramel popcorn.

Warning: this recipe involves melting sugar. Molten sugar is incredibly hot. BE CAREFUL when handling the caramel and if making this with kids be sure to keep little fingers out of the way. Take it from someone who had third-degree burns from making caramel, okay?

Ingredients

For the salted caramel popcorn

  • 4 cups air-popped popcorn
  • 1 cup caster sugar
  • 50 grams butter
  • 1 teaspoon sea salt

For the cookies

  • 50 grams sorghum flour
  • 50 grams buckwheat flour
  • 40 grams brown rice flour
  • 35 grams white rice flour
  • 1/2 teaspoon baking soda
  • 120 grams butter, softened
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup white chocolate chips

Method

  1. Preheat your oven to 180C (350F) and line two baking trays with baking paper.
  2. First, make the popcorn. Place the air-popped popcorn into a large mixing bowl.
  3. Place sugar in a heavy-bottomed saucepan over medium heat. The sugar will begin to melt in a few minutes. Gently shake the pan to mix the molten sugar around the pot. When it starts turning a deep honey colour remove from the heat and whisk any un-melted sugar until it dissolves.
  4. Add butter and whisk until is incorporated. Add salt. Pour caramel over popcorn and use two wooden spoons to toss and mix the popcorn until it is coated in the caramel mixture. Do not use your hands as the sugar will be incredibly hot. Set popcorn aside to cool while you make the cookie batter.
  5. Weigh sorghum flour, buckwheat flour, brown rice flour, white rice flour, and baking soda into a medium mixing bowl and whisk them until well combined.
  6. In the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat together butter and sugars until light and fluffy, about three minutes.
  7. Add egg and vanilla and beat until well incorporated.
  8. With mixer on low speed add whisked dry ingredients and mix until incorporated.
  9. Using a wooden spoon mix in popcorn and white chocolate chips.
  10. Using your hands form heaped tablespoonfuls of batter into balls and place on prepared baking trays. Leave about 6cm between cookies to allow for spreading. You may need to bake the cookies in two batches depending on the size of your baking sheets.
  11. Bake cookies for 12-15 minutes or until they are spread out and the edges are golden. These cookies will still be incredibly soft when they come out of the oven. This accounts for the chewiness. Allow the cookies to cool completely on the trays before removing and serving or storing.

Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished Life

Pumpkin Oat Walnut Chocolate Chip Cookies | Gluten Free

These Pumpkin Oat Walnut Chocolate Chip Cookies are soft and chewy with oats, studded with dark chocolate chips and toasted walnuts, and warmly spiced with cinnamon and ginger. A perfect dozen cookies just waiting for your cookie jar.

Pumpkin Oat Walnut Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished LifeSometimes I just want a small batch of cookies. An appropriate number of cookies to keep in a house with only two people who are trying to maintain the illusion of eating healthily most of the time. You know what I mean. But in the midst of all that healthy eating do you ever come home from a long day at work following a morning workout and just want to eat cookies? I do, and I know you do too. These cookies are coming to our rescue. These cookies are our midweek cookie friends. No need to deal with 24, 36, 48 cookies in the cookie jar – this recipe makes a perfect dozen. Just the right amount to keep around the house for a treat or two during the week, or a sweet surprise in your darling’s lunchbox.

Pumpkin Oat Walnut Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished LifeYou know I’m a fan of oatmeal cookies: we’ve had them chewy and studded with dried blueberries, and crispy with caramel chips. But I think these pumpkin and spice oatmeal cookies are my favourites ever. Ever. They are chewy, super chewy, and I recommend keeping them in the refrigerator for maximum chewiness. And they are filled with cinnamon, ginger, and nutmeg to bring warmth and compliment the brown sugar sweetness of these cookies.

Science time: the moisture content of these cookies is increased by the use of brown sugar, and only the yolk of an egg. There is no need for a full egg, just the egg yolk. Egg yolk protein once cooked makes for a denser, fudgy cookie. These two ingredients (brown sugar and egg yolk) are also the tenderisers, the moisture-boosters, in our perfect chewy oat cookies. Choosing baking soda as the leavening ingredient reacts with the acid in brown sugar and allows for the cookies to rise, but keeps them dense rather than cakey. So brown sugar + egg yolk + baking soda = dense, chewy, fudgy oatmeal cookies. Yay cookie science!

Pumpkin Oat Walnut Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished LifeAnd then come the mix-ins. Gluten free quick oats bind the batter together and give extra chew. But the best bits, the most scrumptious, hunt-through-the-batter bits are toasted walnuts and dark chocolate chips. You could of course use milk chocolate, but the dark chocolate stands up well next to strongly flavoured toasted walnuts and the spiced cookie dough. And they just feel a little more indulgent. If you are going to make a tiny, every day kind of treat, you should make it as indulgent as possible. Enjoy this perfect dozen cookies for your next midweek cookie treat.

Pumpkin Oat Walnut Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished LifePumpkin Oat Walnut Chocolate Chip Cookies

Gluten Free | Makes 12 cookies

Notes:

  • You need to chill this dough for an hour before baking. This is important to obtaining the perfect texture.
  • To make pumpkin purée: peel and chop about 3/4 cup pumpkin. Place in a microwave safe bowl with a small amount of water and microwave in 2 minute bursts until the pumpkin is soft all the way through. Cool completely and blend until smooth.

 

Ingredients

  • 30 grams buckwheat flour
  • 30 grams sorghum flour
  • 30 grams white rice flour
  • 1/3 cup gluten free quick oats
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 60 grams (1/4 cup) butter, softened
  • 1/3 cup brown sugar
  • 2 tablespoons caster sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup pumpkin purée
  • 1/3 cup chocolate chips
  • 1/3 cup toasted walnuts, chopped

Method

  1. In a small bowl whisk together buckwheat flour, sorghum flour, white rice flour, quick oats, baking soda, salt, cinnamon, ginger, and nutmeg.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) beat butter, brown sugar, and caster sugar together until pale and fluffy.
  3. Add egg yolk, vanilla extract, and pumpkin and beat until well combined.
  4. Reduce speed to low and add whisked dry ingredients. Mix until completely combined.
  5. Switch to a wooden spoon and mix in walnuts and chocolate chips.
  6. Chill dough for at least an hour.
  7. Preheat oven to 180C (350F) and line two baking sheets with baking paper.
  8. Roll tablespoonfuls of dough into balls and place on lined baking sheets. Leave space for spreading.
  9. Bake for 12-15 minutes or until the edges are golden. The centres will still be soft (this makes for chewy cookies). Remove and cool completely on baking sheets.
  10. Store cookies in refrigerator for maximum chewiness for up to four days.

Pumpkin Oat Walnut Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life

Even Better Chocolate Chip Cookies | Gluten Free

These are my desert island cookie. If I could eat only one dessert for the rest of my life (oh, the horror!) it would be these cookies. Butterscotch-y (now a word) dough, chunks of semi-sweet chocolate, crispy edges, and soft, under-cooked centres – I couldn’t ask for anything more. These are my Even Better Chocolate Chip Cookies, and you need to try them today.

Even Better Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Chocolate Chip Cookies are close to my heart. I have our family chocolate chip cookie recipe memorised after decades of making it with my family for every occasion (Wednesday nights are an occasion, okay). These gluten free Chocolate Chip Cookies are the best version I have made yet. Chewy, buttery, brown-sugar-heavy cookies generously packed with shards of dark chocolate, you won’t be able to stop visiting the cookie jar for ‘just one more’.

I already have a gluten free chocolate chip cookie recipe on this site. Made way back in 2012 when Thoroughly Nourished Life was but a fledging here on the internet. That recipe is good, but I’m here to tell you folks: this one is even better.

Even Better Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comMy Even Better Chocolate Chip Cookies have crispy edges and chewy centres because we are using both baking soda and baking powder in this recipe. I personally like to nibble around the crispy edges to start and then leave the ooey-gooey packed-with-chocolate centre for last. Because this recipe uses a combination of brown sugar and caster sugar, and chills in the refrigerator overnight, the butterscotch and vanilla flavour of the dough is well developed.

It might seem like a nuisance to chill your dough for that long but science tells us that chilling the dough for that little bit longer gives us an even better cookie – and I’m not one to argue with science. Chilling for 24 hours takes the flavour of this dough to the next level of chocolate chip heaven. Of course, if you would like, you can just chill the dough for an hour (both instructions included below) and still have delicious cookies.

Even Better Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comLook at that stack! Chilling the dough before baking also give us THICK cookies. These are substantial, weighty, bakery-style thick cookies. These are the cookies that you go to the gym for, in fact, I was glad I went for a run before baking them because I think I ate my own body weight in dough before it even made it into the oven!

My favourite part of these cookies is the large chunks of semi-sweet dark chocolate scattered liberally throughout the dough. I’m not against chocolate chips (there is always an emergency stash in our cupboard and at least two packets open in the fridge), but a hefty cookie calls for worthy chunks of chocolate. It’s your choice of course, but just look at the size of some of those chunks.

Now, let’s review. These cookies are:

  • Chunky
  • Chewy
  • Crispy-edged
  • Soft-centred
  • Butterscotch-y
  • Gluten free (yay!)
  • Filled with semi-sweet chocolate

In conclusion, grab your ingredients and a bowl and get to making these Even Better Chocolate Chip Cookies. Your cookie jar, and your taste buds, will thank you.

Even Better Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Even Better Chocolate Chip Cookies

Makes approximately 24 cookies | Gluten Free | Cookies will keep in an airtight container for up to a week. Cookies can be frozen, well-wrapped for up to two months

Ingredients

  • 75 grams sorghum flour
  • 75 grams buckwheat flour
  • 75 grams white rice flour
  • 75 grams brown rice flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 150g butter, softened
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 200 grams dark chocolate, chopped

Method

  1. In a medium bowl whisk together sorghum flour, buckwheat flour, white rice flour, brown rice flour, baking powder, baking soda, and salt. Set aside until required.
  2. In the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, or in a large bowl using a handheld mixer, cream together butter, brown sugar, white sugar, and vanilla extract until light and fluffy.
  3. Add eggs one at a time and beat well between additions. Scrape down the side of the bowl if required.
  4. Turn mixer speed to low and add dry ingredients. Beat until well incorporated.
  5. Using a wooden spoon mix in dark chocolate chunks until well distributed.
  6. Cover bowl with plastic wrap and refrigerate dough overnight. Remove from refrigerator 30 minutes before baking. Alternatively, chill dough for an hour and then proceed to the next step.
  7. Preheat oven to 180C (350F). Line two baking sheets with baking paper.
  8. Roll generous tablespoons of dough into balls and place on baking sheets. Leave room for spreading.
  9. Bake cookies for 10-12 minutes or until the edges are just getting golden. Remove from oven and allow to cool to room temperature before eating (if you can resist a warm cookie straight from the oven!).

Even Better Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Even Better Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Brown Butter Chocolate Chip Shortbread Bars

Brown butter is distracting. Chocolate chips are distracting. Add them together and you have double the distraction, and double the deliciousness. In fact, this post has taken me two days to write because every time I get started I remember the container of shortbread bars sitting on the kitchen bench just waiting for me to open it up and devour another crumbly, buttery, dark chocolate morsel filled bar.

Brown Butter Chocolate Chip Shortbread Bars | Gluten Free | Thoroughly Nourished Life

My sister and I did a mega-workout morning on Saturday (9km of dog walking, 5km of cycling, and a Body Attack class) and by the afternoon my tummy was craving a treat for all the hard work my body had put in. When my body wants a treat the first thing that crosses my mind is chocolate chip cookies. They are my favourite everything. But then I started thinking about browning the butter, maybe adding some hazelnut meal, and so the Brown Butter Chocolate Chip Shortbread Bar was born.

Brown Butter Chocolate Chip Shortbread Bars | Gluten Free | Thoroughly Nourished Life

This recipe is the answer to your buttery dreams because in addition to browning a half cup of butter, we also cream another half cup with sugar and vanilla. Double the butter = double the treat = double the happiness. To this beauteous bounty of butter we add a medley of gluten free flours, an egg, and a large helping of chocolate chips (to be honest, I should have added more chocolate chips to my mix because you can never, ever, have enough chocolate chips).

Brown Butter Chocolate Chip Shortbread Bars | Gluten Free | Thoroughly Nourished LifeYou then press your mixture into a lined slice tray (steal a little taste test of the dough too – oh boy) and it gets to rest in the fridge for two hours. This ensures the butter chills again and gives your shortbread the flaky, buttery crumble that we expect.

When these bars emerged from the oven I knew I had created the treat my body was craving. Crumbly but chewy, brown sugar sweet but browned butter salty, and studded with semi-sweet dark chocolate chips. These are the perfect treat for when you are resting your weary legs on a Saturday night with a new novel, and a happy dog at your feet.

Brown Butter Chocolate Chip Shortbread Bars | Gluten Free | Thoroughly Nourished Life

Brown Butter Chocolate Chip Shortbread Bars

Gluten Free | Makes 24 bars | Store at room temperature in an airtight container for up to 4 days

Note: this article is a great explanation (with photos) of how to brown butter.

Ingredients

  • 250 grams butter, softened
  • 150 grams brown sugar
  • 50 grams caster sugar
  • 3 teaspoons vanilla extract
  • 1 large egg
  • 75 grams brown rice flour
  • 75 grams white rice flour
  • 75 grams sorghum flour
  • 75 grams hazelnut meal
  • 2 teaspoons gluten free baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (or more, to taste) dark chocolate chips

Method

  1. Place half the butter (125 gram) into a small heavy-based saucepan and melt over medium-low heat. Keep heating butter once it has melted continue to heat it, stirring frequently. The butter will foam a little and once the foam has disappeared keep a close watch of the butter – it should now be a light caramel colour and smell nutty. When little brown specks begin to appear at the bottom of the pot remove it from the heat and pour the butter into a small bowl to cool for 20 minutes.
  2. While browned butter is cooling line a 7 x 11 inch (18 x 28 cm) slice tray with baking paper. Set aside until required.
  3. In a medium mixing bowl whisk together brown rice flour, white rice flour, sorghum flour, hazelnut meal, baking powder, baking soda, and salt.
  4. Beat together remaining softened butter, brown sugar, caster sugar, and vanilla extract until light and fluffy. Once browned butter is cooled beat it into batter until fully incorporated.
  5. Beat egg into batter.
  6. Add flour mixture to butter mixture and beat until well combined.
  7. Add chocolate chips and mix until well distributed.
  8. Press mixture into prepared tray and chill in the fridge for two hours.
  9. Preheat your oven to 180C (350F) and bake bars for 30-35 minutes or until the top is lightly golden and bounces back when lightly touched.
  10. Allow to cool completely before slicing. I recommend slicing the bars in the tray as it saves you a lot of mess.

Brown Butter Chocolate Chip Shortbread Bars | Gluten Free | Thoroughly Nourished Life

These buttery bars are sure to become a favourite in our house, and I hope you enjoy them too.

Chocolate Chip Shortbread with Salted Caramel Filling

Now that I live away from home I really look forward to visiting my parents. We have always had a special relationship and I view them just as much my friends as my parents. When I walk through the door it’s like being enveloped in a big warm hug, well usually it involves multiple big warm hugs and lots of slobbery kisses from one three-legged rascal dog. When I come home, I try never to come empty handed because I know by the time I leave the next day I will usually have a bag full of extra groceries that Mum ‘just happened to have’ and useful bits and bobs (like a toolbox) that Dad ‘thought might come in handy’. How do you thank two people who have taken care of you since before you were even in the world and keep doing so every single day?

Chocolate Chip Shortbread with Salted Caramel Filling | Gluten Free | Thoroughly Nourished Life

My  answer is cookies (or cake, or slice – you get the point). I bring my offering to the door of the people who have loved me longest and best because that is all I can do in the face of this enormous love.

Chocolate Chip Shortbread with Salted Caramel Filling | Gluten Free | Thoroughly Nourished Life

Last weekend I brought these buttery chocolate chip shortbread sandwiches along on Saturday night for a treat for the three of us (Chris was out with the boys). I usually enjoy a firmer shortbread but these were slightly softer and oh so cocoa-y. There are only eight ingredients (or six if you don’t need it to be gluten free) in this easy to make shortbread and you will love the fact that you can make the shortbread dough up to a month ahead of time, and freeze it for when you need it. Chilling the dough has the purpose of ensuring the cookies are flaky because of the solidified buttery pockets inside the dough, and also means that you have cookies on hand whenever you require them. On second thought, that could be dangerous knowledge. Like the fact that freezer brownies taste even better. Now that you know it, you can’t forget it.

Chocolate Chip Shortbread Cookies 3

The bitter-sweet shortbread was the perfect foil to the sweet salted caramel filling inside. Speaking of the filling. I could eat this off a spoon by itself. I may have eaten it off the spoon by itself at one point. It’s so easy to make too: I took the caramel from my Salted Peanut Caramel Chocolate Slice, omitted the peanuts, cooled it to room temperature, and then spread it generously between these biscuits. And then I ate them. Well, my fair share at least.

Chocolate Chip Shortbread with Salted Caramel Filling | Gluten Free | Thoroughly Nourished Life

Chocolate Chip Shortbread with Salted Caramel Filling

Makes 10 sandwich cookies | Gluten Free | Egg Free | Adapted from BBC Good Food

Note: if you do not require these to be gluten free, you can substitute 200 grams (~1 1/2 cups) plain flour for the almond meal, white rice flour and buckwheat flour.

Storage: Unbaked dough can be wrapped carefully in clingwrap and frozen for up to a month. Baked and filled cookies can be stored in the refrigerator for up to 3 days.

Ingredients

For the cookies

  • 175 grams (3/4 cup) butter, softened
  • 85 grams (1/3 cup + 1 tbs) caster sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon cocoa powder
  • 50 grams (1/3 cup) white rice flour
  • 50 grams (1/2 cup) almond meal
  • 100 grams (3/4 cup + 1 tbs) buckwheat flour
  • 1/2 cup chocolate chips

For the caramel

  • 400 gram tin sweetened condensed milk
  • 2 tablespoons golden syrup
  • 60 grams (1/2 cup + 1 tbs) butter
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon salt

Method

  1. In a large mixing bowl using either a wooden spoon or a handheld mixer beat together butter, caster sugar, and until creamy and smooth.
  2. Whisk together cocoa powder, white rice flour, almond meal and buckwheat flour and add to creamed mixture. Mix in well.
  3. Add chocolate chips and incorporate into dough. This will be quite stiff so you may have to use your hands to get the chocolate chips fully incorporated.
  4. Split the dough in half. Roll each into 5 cm round logs and wrap tightly in baking paper and clingwrap. Chill for at least an hour or up to 3 days.
  5. Once dough has chilled, preheat oven to 160C (320F) and line two baking trays with baking paper.
  6. Slice dough into 1 cm thick rounds and place on baking trays leaving 5-6 cm between to allow for slight spreading.
  7. Place cookies in oven and bake for 10-12 minutes. The cookies will still be quite soft so allow them to cool completely on their trays before spreading with salted caramel and sandwiching together.

To make the caramel:

  1. place sweetened condensed milk, golden syrup, and butter into a small saucepan. Place over medium heat and stir until butter is melted and caramel is golden brown in colour and thickened slightly.
  2. Remove from heat and mix in vanilla essence and salt.
  3. Pour into a heatproof container and allow to cool to room temperature before using to sandwich cookies together.

Chocolate Chip Shortbread with Salted Caramel Filling | Gluten Free | Thoroughly Nourished Life

Peanut Butter and Millet Chocolate Chip Cookies (gluten free)

I am going to come clean with you right here in the first paragraph of this post. Just so that we can clear the air and you can understand where I am coming from when I share this recipe with you and then insist multiple times that you make them as soon as humanly possible. So, here goes. I ate a whole batch of these cookies by myself in only two days. Now, don’t scroll down and do the maths about serving sizes and how many cookies that is exactly. Know only that I was possessed by some cookie smashing spirit and cannot account for my own actions. You have to make them for yourself so that you can truly understand my predicament.

Peanut Butter and Millet Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life

When I came back from my run on Saturday afternoon all I could think about was peanut butter cookies and then I started thinking about the jar of maple bliss nut spread from Blessed and Lucky that was sitting in my fridge, and then I decided that I needed to make an enhanced peanut butter version of my Tahini and Peanut Butter Cookies. I wanted these cookies to be crumbly but soft and fudgy, like a peanut butter ball that had been reincarnated as a cookie. Then I added oats, crunchy little millet morsels, and milk chocolate chips because enough is just never quite enough. After you’ve eaten your first one, you will understand why I couldn’t just stop at one. It’s that salty-sweet flavour that needs chasing by even more salty-sweet in a never-ending cycle of cookie crumbs.

Peanut Butter and Millet Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life

I could tell that I was onto something big because I couldn’t get enough of the batter. I may have eaten a cookie straight off the baking sheet before it made it into the oven, maybe (cough, cough). And they aren’t just divine eaten raw. When you bite into a baked cookie you are rewarded with creamy super peanut butter taste (enhanced by the brown sugar and salt in the dough), and then little pops of millet and chewy quick oats. You also slightly under-bake these cookies so that they retain their cookie dough benefits after they are cooked.

Peanut Butter and Millet Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life

I wish there had been someone in my kitchen to share these with. Chris was snoozing while I was baking them, and after he woke up and laughed at me for taking fifty photos of my cookies I was not sharing with him! These are the perfect cookie to make with kids, and you can feel better about this sweet treat because there isn’t any butter in here. They are perfect to make with intolerant or allergic kids too because they are completely gluten free. No one has to miss out.

Now, do you understand why I ate the whole batch by myself?

Peanut Butter and Millet Chocolate Chip Cookies

Gluten Free | Makes 14-15 cookies

Note: I used a maple infused peanut butter to make my cookies, but if you cannot find this just use plain peanut butter instead – they will be just as delicious. You can also use plain flour in place of the rice flours, just substitute 145 grams (about 1 cup) of plain flour for the rice flours.

Ingredients

  • 1 large egg
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter (smooth or crunchy as you please)
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla essence
  • 70 grams white rice flour
  • 75 grams brown rice flour
  • 1 teaspoon gluten free baking powder
  • 1/2 teaspoon salt
  • 1/3 cup gluten free quick oats
  • 1/3 cup millet uncooked
  • 1/2 cup milk chocolate chips

Method

  1. Preheat your oven to 180C (350F) and line two baking sheets with baking paper.
  2. In a large bowl beat egg, brown sugar, peanut butter, olive oil, and vanilla essence until creamy and well combined.
  3. In a separate bowl whisk together white rice flour, brown rice flour, baking powder and salt. Add this mixture to the egg mix. Beat until well combined.
  4. Add oats, millet and chocolate chips to the dough and mix until incorporated. This will be a very stiff dough so you might have to use some muscles!
  5. Roll tablespoonfuls of dough into balls and place on prepared baking sheets. Push down slightly to flatten cookie. Leave some room for spreading.
  6. Place sheets in oven and bake for 15 minutes, swapping trays halfway through baking. Do not overcook.
  7. Remove from oven and allow to cool.

Peanut Butter and Millet Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life

 

Sprinkle and White Chocolate Cookies

Some of my earliest memories are of making cookies. Four year old Amy standing on a stool watching Mum make her famous chocolate chip cookies after she had put Jessica down for a nap; seven year old Amy and four year old Jess getting their hands dirty rolling dough into balls while making melting moments with Dad from his old Navy cookbook. Staying overnight at our Mormor’s house the scents of a faraway Denmark would be conjured as we made biscuits whose recipes were only carried in Mormor’s memory. As we got older we took over the kitchen in the afternoons and made the classic cookies and biscuits that had become a tradition in our biscuit tin. Perhaps that is why cookies are the first thing I want to cook when I step into the kitchen. When I am sad a batch of chocolate chip cookies is the cure. When I am happy whipping up delicate sandwiched creations are a celebratory experience.

Sprinkle and White Chocolate Cookie | Gluten Free | Thoroughly Nourished Life

These cookies are a celebration: of Easter, of time with family, and of chocolate and sprinkles and the fact that it’s okay to be frivolous sometimes. These are chewy cookies studded with sweet white chocolate chips and showered with a confetti of coloured sprinkles. The dough is rich with vanilla and almond extracts. One request: remember to chill the dough because this stops the butter from melting as soon as it comes into contact with the heat from the oven and therefore prevents the cookies from spreading too much. It seems like a pain, but really it gives you time to clean the kitchen so that you can enjoy your cookies without having to worry about the dishes. These are also great to make with the little ones. Soon enough they’ll be grown and making them for you!

Sprinkle and White Chocolate Cookie | Gluten Free | Thoroughly Nourished Life

Sprinkle and White Chocolate Cookies

Gluten free. Makes at least 24 cookies. I used ‘Dollar Sweets’ Sprinkles because they are gluten free!

If you do not require these to be gluten free you can use a total of 2 cups of plain flour in place of the almond meal, brown rice flour, buckwheat flour, and sorghum flour.

Ingredients

  • 125 grams butter, softened
  • ½ cup brown sugar
  • ½ cup caster sugar
  • 2 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 large eggs at room temperature
  • 70 grams almond meal
  • 70 grams brown rice flour
  • 75 grams buckwheat flour
  • 75 grams sorghum flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup multi-coloured sprinkles
  • 200 grams white chocolate chips

Method

  1. Line two large baking sheets with baking paper and set aside until needed.
  2. In a medium bowl whisk together almond meal, brown rice flour, buckwheat flour, sorghum flour, baking powder, and salt.
  3. In a large bowl beat butter, sugars, vanilla and almond extracts until light and fluffy.
  4. Add eggs and beat until smooth.
  5. Add flour mixture and stir until a soft dough forms. Stir in sprinkles and chocolate chips until completely distributed.
  6. Cover bowl and chill dough for at least 30 minutes.
  7. Place heaped tablespoons of dough onto the prepared baking sheets. Leave at least 6cm between the balls of dough as these cookies will spread during cooking.
  8. Once you have used up all the dough return the trays to the refrigerator for another 20 minutes. This is the time to preheat the oven to 160C (320F).
  9. When the oven has heated to the right temperature bake the cookies for 12-15 minutes. Rotate trays halfway through baking time.
  10. Remove from oven and allow to cool completely.
  11. The cookies will keep for four days in an airtight container.

Sprinkle and White Chocolate Cookie | Gluten Free | Thoroughly Nourished Life

Cookies always feature at our family celebrations. Do you have a family cookie recipe that is handed down through the generations?