Dense, chewy, gluten free cookies filled with semi sweet dark chocolate chips, toasted hazelnuts, dried blueberries and quinoa flakes. Fill your cookie jar with these sweet morsels today!Because I am a cookie person I sometimes think that cookies are a metaphor for life. I’m deep into kitchen philosophy like that. I think that not only does your favourite cookie tell you something about yourself, but what you’ve got in the cookie jar reflects a little on your current state of mind.
Me? I’m a chocolate chip girl myself, and I’ve mused on it many times. But today’s cookies are an extra jam-packed version of a basic cookie recipe. This cookie is definitely telling it how it is about my life at the moment: lots of sweet things fighting for real estate in one mouthful. See? Cookies are like therapy, only cheaper (and you get to lie on your own couch) – and these ones take less time to make than the average therapy session!In this chewy cookie creation you have it all: chocolate, nuts, dried fruit, and the chew factor. Let’s start with the basics: chocolate chips. I’m an equal opportunity chip lover: dark, milk, white. I’ll take them all. The only catch: they have to be good quality. I use Nestle or Cadbury every time. Also, you should never use a chip to bake with if you wouldn’t eat it straight out of the bag. Believe me; I’ve done extensive testing on the subject.
I picked hazelnuts up at the health food store this weekend because winter mornings make me crave hazelnuts. I love the way their shells are shiny and smooth, the way they feel in my hands. Also, you have to roast your nuts before incorporating them into any recipe: this will help you to show off the flavour even more.I added a shower of my favourite dried blueberries to this cookie dough because the tiny little blue orbs are super sweet but also slightly tart and are the perfect foil to semi-sweet chocolate chips and roasted buttery hazelnuts.
And then the chew factor. I have a few gluten free friends who cannot tolerate oats, and I’ve been trying to be super kind to my tummy lately, so I have been experimenting with quinoa flakes to replace what rolled oats would provide for a cookie, namely chew and heft. I am happy to report that quinoa flakes contribute the same sun dried grassy sweetness that oats usually would.My workmates, although initially sceptical of the inclusion of dried fruit in cookies (where do these people come from and why don’t the recognise the pleasure of the perfect oatmeal raisin cookie?), loved these cookies! And when I went to try and sneak one from the break room after a long day of meetings, I was met with only crumbs. Now that’s a sweet morsel indeed.
My Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies are sweet and soft because we use only brown sugar, but chewy from the quinoa flakes. The vanilla extract is the perfect background flavour for the stand out chunks of semi-sweet chocolate chips, tart blueberries, and toasty hazelnuts. When life gets crazy, listen to your inner cookie monster.
Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies
Gluten Free | Makes approximately 24 cookies
- To toast the hazelnuts: preheat oven to 180C. Spread nuts across a rimmed baking sheet. Cook for 10 minutes. The hazelnuts should start to smell toasty and darken in colour. Remove from oven and allow to cool completely before roughly chopping and using in recipe.
- If you don’t require this recipe to be gluten free you can replace the buckwheat, sorghum, and white rice flours with 240 grams of wheat/spelt flour, and you can replace the quinoa flakes with rolled oats.
- 80 grams buckwheat flour
- 80 grams sorghum flour
- 80 grams white rice flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup quinoa flakes
- 120 grams (1/2 cup) butter, softened
- 2/3 cup brown sugar
- 1 egg
- 3 tablespoons milk
- 2 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup hazelnuts, toasted and roughly chopped
- ½ cup dried blueberries
- In a small bowl whisk together buckwheat flour, sorghum flour, white rice flour, baking soda, salt, and quinoa flakes.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) beat butter and brown sugar together until pale and fluffy.
- Add egg, vanilla extract, and milk, and beat until well combined.
- Reduce speed to low and add whisked dry ingredients. Mix until completely combined.
- Switch to a wooden spoon and mix in chocolate chips, hazelnuts, and dried blueberries.
- Preheat oven to 180C (350F) and line two baking sheets with baking paper.
- Roll tablespoonfuls of dough into balls and place on lined baking sheets. Leave space for spreading.
- 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.
- Store cookies in refrigerator for maximum chewiness for up to four days.