Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free

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!Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free | Thoroughly Nourished LifeBecause 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!Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free | Thoroughly Nourished LifeIn 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.Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free | Thoroughly Nourished LifeI 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.Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free | Thoroughly Nourished LifeMy 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 | Thoroughly Nourished Life

Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies

Gluten Free | Makes approximately 24 cookies

Notes:

  • 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.

Ingredients

  • 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

 Method

  1. In a small bowl whisk together buckwheat flour, sorghum flour, white rice flour, baking soda, salt, and quinoa flakes.
  2. 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.
  3. Add egg, vanilla extract, and milk, 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 chocolate chips, hazelnuts, and dried blueberries.
  6. Preheat oven to 180C (350F) and line two baking sheets with baking paper.
  7. Roll tablespoonfuls of dough into balls and place on lined baking sheets. Leave space for spreading.
  8. 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.
  9. Store cookies in refrigerator for maximum chewiness for up to four days.

Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free | Thoroughly Nourished LifeThank you everyone for your kind messages after my last post. You are all so lovely for keeping us in your hearts at this time. Thank you, x Amy.

Banana, Peanut Butter, and Chocolate Chip Mini Muffins | Gluten Free

Soft and sweet miniature banana, peanut butter, and chocolate chip muffins make the perfect afternoon snack. These tiny sweet treats are super simple to make, and healthy too!

Banana, Peanut Butter, Chocolate Chip Muffins | Gluten Free | Thoroughly Nourished LifeMy afternoon pre-gym snacks have been a little lacklustre lately: carrot sticks, celery sticks, plain rice thins – not exactly the sort of power snack that inspires a powerful workout after riding a desk all day. The key to a successful afternoon snack I feel is a combination of a few elements: something slightly sweet (to get over that 3pm slump); something healthy (to support my health goals); and something light but still filling (to stop the tummy rumbles but not weigh me down).

Banana, Peanut Butter, Chocolate Chip Muffins | Gluten Free | Thoroughly Nourished LifeThese adorable little bites contain all of my favourite pre-run nibbles: crunchy creamy peanut butter, sweet ripe bananas, and oh-so-nice milk chocolate chips. Yes, chocolate chips are a perfectly acceptable pre-run nibble on occasion. And when paired with protein and healthy fat packed peanut butter and complex carbohydrate containing banana in my mini muffins they are just the cherry on-top of a healthy little nibble. You can leave them out of course, at your own risk….

Banana, Peanut Butter, Chocolate Chip Muffins | Gluten Free | Thoroughly Nourished LifeMy Banana, Peanut Butter, and Chocolate Chip Mini Muffins are super quick to make too. I whipped these up on a busy Tuesday night so that I would have running fuel for the rest of the week. They also make a great quick and easy breakfast. Simpy grab a few mini muffins and some yoghurt or fruit and you have a great on-the-go breakfast. If you are making these for kids who go to a no-nut policy school you can simply substitute the peanut butter for sunflower seed butter, or use two extra tablespoons of yoghurt instead.

Get out that mixing bowl and spoon tonight – you are only twenty minutes away from a sweet healthy treat for your lunchbox tomorrow!

Banana, Peanut Butter, Chocolate Chip Muffins | Gluten Free | Thoroughly Nourished Life

Banana, Peanut Butter, and Chocolate Chip Mini Muffins

Gluten Free | Makes about 24 mini muffins | Best eaten within two days | Freeze leftovers tightly wrapped in plastic wrap for up to two months

Ingredients

  • 1 large banana, well mashed
  • 1/3 cup Greek yoghurt (or plain, natural yoghurt)
  • 1 egg
  • 1 tablespoon rice bran oil (or other flavourless vegetable oil)
  • 1 teaspoon vanilla extract
  • 2 tablespoons peanut butter (smooth or crunchy)
  • 1/4 cup brown sugar
  • 1/2 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup chocolate chips (optional)

Method

  1. Preheat oven to 180C (350F) and spray a 24-hole mini muffin baking tin with baking oil.
  2. In a medium mixing bowl beat together mashed banana, yoghurt, egg, oil, vanilla extract, peanut butter, and brown sugar until smooth.
  3. In a small bowl whisk together sorghum flour, brown rice flour, baking powder, salt and cinnamon.
  4. Pour dry ingredients into wet ingredients and mix until just combined.
  5. Add chocolate chips (reserve a few for dotting onto the top if you’d like) and stir until distributed through batter.
  6. Divide batter between holes of mini muffin tin. Fill only to 2/3 of the way to avoid the muffins spilling over the top.
  7. Bake for 10-15 minutes or until the tops spring back when lightly touched.
  8. Cool for 5 minutes in the tin and then tip out to cool completely.

Banana, Peanut Butter, Chocolate Chip Muffins | Gluten Free | Thoroughly Nourished Life

Chocolate Chocolate Chip Zucchini Cookies | Gluten Free

Chewy, oaty, chocolate chunk filled morsels with a little sprinkling of something from the garden. These cookies are my new small batch gluten free favourite that I make when I need to feel just a little justified at baking cookies at 9 o’clock on a Wednesday night.

Chocolate Chocolate Chip Zucchini Cookies | Gluten Free | Thoroughly Nourished LifeI try to keep my treat foods limited to the weekend, apart from a square or two of dark, dark chocolate while drinking tea and watching a little pre-bed television (side note: does anyone else watch House of Cards? Is anyone else completely in love with Claire’s wardrobe?). Now, I am not one for deprivation, but allowing myself a little chocolate during the week and saving my big treats for when I am baking on the weekend makes those indulgences even more special, which is something I have had to learn about how my body, mind, and I relate to ‘sometimes foods’.

Chocolate Chocolate Chip Zucchini Cookies | Gluten Free | Thoroughly Nourished LifeBut then, there’s the Wednesday cookie. You know what I’m talking about even if you call it by a different name: #winowednesday ring a bell anyone? The Wednesday cookie is the treat that you know you don’t quite need, but you need it at a deeper level. You need it because you just sat through an eleven hour meeting. You need it because you went to the gym at 5 am and didn’t get home from work until 7 pm. You need it because you want to change into stretchy pants and indulge in some midweek brain-draining television. Enter: the Wednesday cookie.

Chocolate Chocolate Chip Zucchini Cookies | Gluten Free | Thoroughly Nourished LifeNow that you know about the Wednesday cookie, you need to know that I have a few rules for my Wednesday cookie indulgences. I want a small batch so that I don’t find myself with two dozen extra cookies after I have had my little treat. I want something rich and truly indulgent so that my cravings are fully satisfied in just one or two cookies. Wednesday cookies also need to be easy to make while you are putting together dinner, which these are apart from a little time chilling (time to eat dinner and wash the dishes). Once the cookies are baked I keep them in the refrigerator – it adds a little extra chewiness; though, I can attest that these are also perfect eaten warm off the tray. Melted chocolate chip smiles make Wednesday nights all the sweeter.

My Chocolate Chocolate Chip Zucchini Cookies are filled with dark chocolate chips and chewy rolled oats, and some grated zucchini, you know, so that your indulgence is tempered with a little bit of green too. Because, it’s only Wednesday after all!

Chocolate Chocolate Chip Zucchini Cookies | Gluten Free | Thoroughly Nourished Life

Chocolate Chocolate Chip Zucchini Cookies

Gluten Free | Makes 12 cookies

Notes:

  • You need to chill this dough for 20 minutes before baking. This is important to obtaining the perfect texture.
  • If you can’t tolerate oats, you can leave them out, or replace them with quinoa flakes.

Ingredients

  • 40 grams buckwheat flour
  • 40 grams sorghum flour
  • 40 grams white rice flour
  • 30 grams cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 60 grams (1/4 cup) butter, softened
  • 1/3 cup brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1/3 cup chocolate chips
  • 1/3 cup gluten free rolled oats
  • 1 small zucchini grated

 

Method

  1. In a small bowl whisk together buckwheat flour, sorghum flour, white rice flour, cocoa powder, baking soda, salt, and cinnamon.
  2. 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.
  3. Add egg yolk, vanilla extract, and milk, 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 chocolate chips, oats, and grated zucchini.
  6. Chill dough for at least 20 minutes.
  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.

Chocolate Chocolate Chip Zucchini Cookies | Gluten Free | Thoroughly Nourished Life

Sweet Potato Chocolate Chip Loaf (gluten free)

I think I’ve found my new favourite quick bread recipe, and today I am going to share it with you. This loaf is the answer to cold winter mornings at the markets where chilled fingers wrap around mugs of frothy coffee seeking warmth and the petals on the flowers stand in bright contrast to the gray and black jackets of the people milling around the florist stall.

Sweet Potato Chocolate Chip Loaf | Gluten Free | Thoroughly Nourished Life

When you bake a loaf like this your home fills with the scent of heavy winter spices and honey. When you slice it open a puff of steam escapes and carries with it the sweet smell of brown sugar and molten chocolate chips. After all, when you can have chocolate for breakfast, you should. The sweet potato is an earthly sweet background that was just made to mingle with spices and honey and makes this loaf so moist that you just want to gobble down slice after slice with a hot cup of coffee.

Sweet Potato Chocolate Chip Loaf | Gluten Free | Thoroughly Nourished Life

This loaf is the best thing to make for a lazy weekend breakfast, or on a Sunday when baking is an excuse to stay close to the warm oven. The slices are perfect for wrapping up and adding to lunch boxes throughout the week, or for a quick breakfast option too. Jess and I enjoyed slices of this on our regular Saturday morning market trip. It went spectacularly well with a sweet cappuccino.

Sweet Potato Chocolate Chip Loaf | Gluten Free | Thoroughly Nourished Life

Sweet Potato Chocolate Chip Loaf

Gluten free | Makes 1 9×5 inch loaf | Serves 8-10 |

Note: To make this loaf even easier, I often wrap a sweet potato in aluminium foil and bake it in the oven until the centre is tender all the way through. Then let it cool down and keep it in the refrigerator for up to four days to be used in baking, or for a quick dinner option (just add hummus). You can of course, steam the sweet potato on the day of baking, just remember to let it cool completely before pureeing well and incorporating into the mixture.

Ingredients

  • 1 medium sweet potato, about 300-400g (to make 3/4 cup puree)
  • 80 grams buckwheat flour
  • 80 grams white rice flour
  • 80 grams sorghum flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/3 cup (packed) brown sugar
  • 50 grams butter, melted and cooled
  • 3 tablespoons dark honey
  • 2 large eggs
  • 3/4 cup milk
  • 2 teaspoons vanilla essence
  • 3/4 cup milk or semi-sweet chocolate chips

Method

  1. Preheat your oven to 180C (350F). Wrap sweet potato in foil and bake in oven for 45 minutes or until the middle is soft. Insert a metal skewer to test. Remove sweet potato from oven, unwrap, slice down the middle and allow to cool. You can do this process in advance, see note above.
  2. Once sweet potato is cool, peel off skin, and puree well in the bowl of a small food processor or using a stick blender. Measure out 3/4 cup of sweet potato puree.
  3. Line a 9x 5 inch baking tin with baking paper and set aside.
  4. In a large bowl whisk together buckwheat flour, white rice flour, sorghum flour, salt, baking powder, baking soda, cinnamon and ginger until well combined.
  5. In a separate bowl whisk together brown sugar, melted and cooled butter, honey, eggs, milk, vanilla essence, and sweet potato puree.
  6. Add wet ingredients to dry ingredients and stir until just combined.
  7. Add chocolate chips and stir until distributed.
  8. Pour batter into prepared pan and bake in preheated oven for 60-75 minutes or until a skewer inserted in the middle comes out clean. Cooking time will vary depending on your oven. I recommend checking it every 15 minutes or so.
  9. Once cooked, remove from oven. Take cake out of pan and allow to cool completely before slicing.
  10. Cake will keep in an airtight container for up to 3 days. Slices can be wrapped well and frozen for up to 2 months.

Sweet Potato Chocolate Chip Loaf | Gluten Free | Thoroughly Nourished Life

Chocolate Chip Pebble Cookies

I made these cookies before I went to a wedding. Because naturally, when one is going to an event where there is going to be amazing food, amazing wine, and then amazing cake, one really needs to eat cookies before one goes. Possibly not. However, Jessica did point out that they are small, therefore they could be considered a snack food, and everyone knows that you should have a small snack before you head out to an event so that you aren’t hungry and therefore angry, and don’t overeat the appetisers and/or bread basket.

Chocolate Chip Pebble Cookies | Gluten Free | Thoroughly Nourished Life

I know that you should really snack on something healthy like an apple and some nut butter, or some low-fat Greek yoghurt. That’s what sensible Amy does on normal days, but there are some days, like a Saturday where your awesome and unintended sleep in gets interrupted by your alarm for an appointment, and then you show up at said appointment to find out that they meant to call you and cancel. Three weeks ago.

Chocolate Chip Pebble Cookies | Gluten Free | Thoroughly Nourished Life

Still, no big fuss. Just go home via the supermarket, pick up some buckwheat flour and chocolate chips, remember that you have some egg dregs leftover from your sensible Friday night dinner of egg white omelette and make yourself some cookies. Three cookies disappeared while I was getting dressed and glammed for said wedding. Mental health snack: sensible. Then you really should proceed to eat the bread roll (because for goodness sake they actually found you a gluten free one) with butter (of course); lick the plate clean when they bring you an amazingly tasty dinner; and then dance with your significant other like a crazy person (Pulp Fiction has nothing on us). Then, definitely remember to have a cookie before breakfast on Sunday while you are trying to make bacon for your slightly hungover significant other in a mildly hungover state yourself. Couch time for most of the day: sensible. Note: I did also go for a cookie-fuelled run in the afternoon. Perhaps not sensible, but definitely required.

Chocolate Chip Pebble Cookies | Gluten Free | Thoroughly Nourished Life

These cookies are chocolate in the best way. The dough isn’t overly sweet so the cocoa shines through. The milk chocolate chips are little bursts of sweetness among the darker dough. The reason these are called pebble cookies is because they are soft and slightly crumbly and fit in the palm of your hand, smooth and full of chocolaty promise before you gobble them down. I dare you to stop at just one.

 Chocolate Chip Pebble Cookies

Note: If you do not require these to be gluten free, simply replace the buckwheat flour and rice flour with the equivalent weight of plain flour.

Gluten Free. Makes 18 cookies.

Ingredients

  • 100 grams butter, softened
  • 1/2 cup white sugar
  • 1 egg
  • 2 egg yolks
  • 1 teaspoon vanilla essence
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 50 grams cocoa powder
  • 75 grams buckwheat flour
  • 75 grams brown rice flour
  • 3/4 cup milk chocolate chips

Method

  1. Preheat your oven to 160C (320F) and line two cookie sheets with baking paper.
  2. In a medium mixing bowl use a wooden spoon to cream butter and sugar until light and fluffy.
  3. Add egg, yolks, and vanilla essence and beat until smooth.
  4. In a small bowl whisk together baking powder, baking soda, salt, cocoa powder, buckwheat flour and rice flour.
  5. Add flour mixture to butter mixture and stir until combined.
  6. Mix in chocolate chips until well distributed.
  7. Roll heaped tablespoons of mixture into balls and place on baking trays, allow room for a small amount of spreading.
  8. Bake in preheated oven for 12-15 minutes or until edges are firm. The middle may still be soft. This is good otherwise your cookies will be overly hard.
  9. Remove and allow to cool completely before storing in an airtight container for up to 4 days.

Chocolate Chip Pebble Cookies | Gluten Free | Thoroughly Nourished Life