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

Melting Moments | Gluten Free

Sweet, buttery, crumbly gluten free shortbread biscuits sandwiched together with lemon buttercream. These Melting Moments are the perfect tea-time, or anytime, treat!Melting Moments | Gluten Free | Thoroughly Nourished LifeShortbread is magic, don’t you think? It has so few ingredients but they all come together to create something magical. I think it has something to do with the butter, but then I have a Danish mum so butter is pretty much considered its own food group in my family home. Shortbread is a reminder that the simplest things are often the best, and then you have shortbread’s slightly more jazzy cousin: the melting moment. The melting moment takes the buttery love to the next level of awesomeness and celebrates butter with abandon in one tiny little cookie package.Melting Moments | Gluten Free | Thoroughly Nourished LifeMelting Moments are another baked treat that take me back to childhood days baking with Mum or Dad. These little cookies are great for making with kids because they only use a few simple techniques, and kids love rolling the dough into balls and pressing the tops with a fork. And everyone loves sneaking a few tasty bites of dough while they thing no-one is looking (not that this ever happens in my kitchen..ahem…). Melting Moments | Gluten Free | Thoroughly Nourished LifeMelting Moments are wonderful because they are so customisable. I filled mine with a light lemon buttercream this time, but they are just as great sandwiched together with vanilla or raspberry buttercream, or passionfruit curd. One of my aunties makes spectacular passionfruit melting moments that are always a hit at family gatherings.

Shortbread’s ‘short’ texture – crumbly and slightly sandy – comes from the absence of water or watery ingredients such as milk or eggs in the recipe. Without water the proteins present in the flours cannot develop so instead of an elastic cookie dough you get a ‘short’, buttery, crumbly textured biscuit. In a gluten free shortbread this crumbly texture is helped along by the lower levels of protein in many common, naturally gluten free flours such as rice flour and cornflour, which I’ve used in my recipe.

Melting Moments | Gluten Free | Thoroughly Nourished LifeThese biscuits are easy to make, and there’s no waiting for the dough to chill (except maybe on the hottest of summer days) so these bake up quickly from the first whir of your standmixer. Perfect for nibbling alongside your favourite cup of tea or sharing with some friends. I took mine to work and they were gone within an hour! Treat yourself to a buttery, sandy cookie and bake up some melting moments today!Melting Moments | Gluten Free | Thoroughly Nourished Life

Melting Moments

Gluten Free | Makes 15 sandwiched cookies

Ingredients

For the melting moments

  • 80 grams brown rice flour
  • 80 grams sorghum flour
  • 65 grams white rice flour
  • 75 grams cornflour (ensure this is gluten free)
  • 250 grams butter, softened
  • 2 teaspoons vanilla extract
  • 1/2 cup icing sugar (ensure this is gluten free)

For the lemon buttercream

  • 100 grams butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 tablespoon milk
  • 2 cups icing sugar (ensure this is gluten free)

Method

  1. Preheat your oven to 160C (325F) and line two baking sheets with baking paper.
  2. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, and cornflour.
  3. In the bowl of a standmixer fitted with the paddle attachment beat butter, vanilla extract and icing sugar on medium speed until light and fluffy, about 3 minutes.
  4. Turn mixer speed to to low and beat in whisked flour mixture until well combined.
  5. Lightly flour your hands with some cornflour and roll teaspoons of mixture into balls and place on lined baking sheets about 3cm apart.
  6. Once all of the dough is rolled press down lightly on the top of each ball with a fork.
  7. Bake biscuits for 12-15 minutes, rotating trays halfway through baking time. Once the biscuits are cooked, allow them to cool on the trays for 5 minutes before transferring them to wire racks to cool completely.
  8. While the biscuits are cooling, make the buttercream. Place all ingredients into a standmixer fitted with the paddle attachment and beat on medium speed until light and fluffy.
  9. Sandwich biscuits together with buttercream and serve. Leftovers will keep up to four days in an airtight container in the refrigerator.

Melting Moments | Gluten Free | Thoroughly Nourished Life

Double Chocolate Chip Cookie Cups | Gluten Free

Delectable, double chocolate cookie cups that are easy to make, quick to bake, and delicious to eat. These gluten free cookie cups are a great last-minute chocolate treat!Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeThe unwavering support and belief of your partner no matter what your creative pursuit is a precious thing, but it can get downright frustrating when you are a blogger with a list of ‘must try recipes’ a thousand pages long (not kidding) and you can’t make up your mind what to make next. In fact, you may feel like picking up your favourite cookie sheet and applying it to said partner’s head when he shrugs and says ‘everything you make is good’. That is not an answer that a chocolate-starved mad woman wants to hear on a Wednesday night when she needs something to make for dessert with her in-laws on Friday.Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeLuckily Jessica from Sweetest Menu was there to save me, the cookie sheet, and Chris’s head (love you babe). One of the first photos to greet me this morning was Jessica’s post about her delectable and charming Chocolate M&M Cookie Cups. I just knew these chewy chocolate cookie treats were the perfect sweet treat to take with us to Chris’s parents.

These delightful cookies mix up like any basic cookie recipe, but instead of waiting for them to chill so that you don’t get molten cookie disaster (this happens to me all the time because I am super impatient, not that you’ve noticed that by now…), you bake them in a well-greased muffin tin. This ensures that each cookie has that thickness that is so desirable. Cooking these cookies in a muffin tin also ensure crispy edges on every cookie. Crispy edges + thickness + soft, pillowy, chocolate-filled centre = cookie monster win.Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeI cannot wait to make these cookie cups again, and I can only imagine all the other incarnations these cups might take. If you are new to gluten free baking, these are a great place to start, and this is a wonderful recipe to make with kids (they nestle perfectly inside little lunchboxes). If you’re making these for a special occasion dessert you might want to pile them up with a little ice cream too…just a suggestion….Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished Life

Double Chocolate Chip Cookie Cups

Gluten Free | Makes 12 cookie cups | Store leftovers in an airtight container at room temperature for up to four days

Ingredients

  • 50 grams buckwheat flour
  • 50 grams sorghum flour
  • 40 grams white rice flour
  • 50 grams (1/2 cup) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cornflour
  • 115 grams butter, softened
  • 100 grams (1/2 cup) brown sugar
  • 70 grams (1/3 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1-2 tablespoons milk
  • 1/2 cup white chocolate chips (plus extra for decorating)

Method

  1. Preheat your oven to 180C (350F) and grease a 12-hole muffin tin very thoroughly.
  2. In a medium bowl whisk together the buckwheat flour, sorghum flour, white rice flour, cocoa powder, baking soda and cornflour. Set aside until required.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter, caster sugar, brown sugar and vanilla on a medium-high speed until light and fluffy. About 3 minutes.
  4. Add egg and beat until incorporated. Scrape down the sides of the bowl to ensure thorough mixing.
  5. Reduce mixer speed to low and add whisked dry ingredients. Beat until the batter starts to form a sturdy dough. Add 1-2 tablespoons of milk to help everything come together into a thick, cookie dough consistency.
  6. Switch to a wooden spoon and mix in the white chocolate chips.
  7. Divide dough between holes in muffin tin.
  8. Bake for 12-15 minutes. The edges should look puffed and the middles will have sunken a little. Decorate with extra white chocolate chips while still warm from the oven. Allow cookies to cool completely in the tin.
  9. Remove from tin when cool and devour!

Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished Life

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.

Top Ten Gluten Free Treats For Your Sweet This Valentine’s Day

Florists are hurriedly filling their shelves, rose petals dripping to the floor; chocolatiers present rows of gleaming handmade creations for lovers to gift to each other; and restaurant staff starch tablecloths, polish cutlery until it gleams, and cook plates of perfect aphrodisiacs. These are all beautiful ways to show your love on Valentine’s Day, but I’ve always been more of the homemade type. Something made with hand and heart for the one you love. The time is the gift, and love is a verb.

Here are my Top Ten Gluten Free Treats for Your Sweet this Valentine’s Day from Thoroughly Nourished Life:

Two forks and a plate with a massive slice of my Red Velvet Cake with Cream Cheese Frosting would be a sweet end to Valentine’s Day.

Red Velvet Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeOr how about two spoons and a tub of my Irish Coffee Ice Cream? Chris and I bonded over our love of whisky, so this would be a perfect Valentine’s Day treat.

Irish Coffee Ice Cream | Thoroughly Nourished LifeNeed a vegan salty sweet treat for your beloved? Tahini and Peanut Butter Cookies would be welcomed by anyone – bonus points if you wrap them up in a cute little box with tissue paper!

Peanut Butter and Tahini Cookies | Gluten Free | Vegan | Thoroughly Nourished LifeNeed a little spice in your life this Valentine’s Day? (Don’t worry, this isn’t about to turn into that kind of blog!) Try my Chai Spiced Cake with Cream Cheese Frosting!

Chai Spiced Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeChocolate and Peanut Butter, not since Romeo and Juliet have there been two more meant for each other. Here in my Peanut Butter Doughnuts with Chocolate Peanut Glaze, rather more successfully than those teenage lovers, chocolate and peanut butter are united in heavenly doughnut form.

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished LifeOh so you aren’t going away to a tropical island with your lover for Valentine’s Day? Neither am I, but I’m tempted to bring the tropical home with a batch of Coconut Cupcakes with Coconut Buttercream. These gluten free cupcakes are also perfect for a Gal-entine’s Day celebration too! Perfect for that Sex and the City / Friends marathon!

Coconut Cupcakes with Coconut Buttercream | Gluten Free | Thoroughly Nourished LifeHow about some pure, lustful, lush chocolate indulgence? My Frosted Peppermint Brownies are an aphrodisiac for sure….(leave out the mint and candy canes for pure chocolate sin…)

Frosted Peppermint Brownies | Gluten Free | Thoroughly Nourished LifeIs your sweetheart a cookie monster? I’m lucky that I have found a fellow cookie monster to love, and my Even Better Chocolate Chip Cookies are one of our favourite indulgences. Best when paired with binge watching Parks and Recreation.

Even Better Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comBreakfast in bed, or maybe brunch in bed in your plans for this weekend? My Zucchini, Carrot and Walnut Pancakes (with plenty of maple syrup) are a sweet and wholesome start to the day.

Zucchini, Carrot, and Walnut Pancakes | Gluten Free | Thoroughly Nourished LifeAnd now, for the pull-out all stops, don’t bother going out for dinner, just grab a fork and your stretchy pants and let’s eat in bed, piece de resistance – Chocolate Brownie Cookie Dough Layer Cake. It’s over the top, it’s more than over the top. It’s magnums of champagne, 25 carat diamond, a thousand red roses strewn on white silk sheets over the top, but sometimes, that’s exactly what love needs to be.

Chocolate Brownie Cookie Dough Layer Cake 3

And a few more love-ly links from around our internet world:

  • Just in time for our Lady and the Tramp Valentine’s Day re-enactments, Not Quite Nigella gives us perfect Bean and Quinoa Vegetarian Meatballs. The call it bella notte….
  • Red Velvet is Chris’s current love language, and doughnuts, well of course, doughnuts are the ultimate symbol of love – they look like a hug after all. Lynn from Fresh April Flours combines the two in her delightful Baked Red Velvet Doughnuts.
  • If a jar of Nutella is one of your ultimate couple foods (just add two spoons for happiness) – this Hazelnut Chocolate Cheesecake from Urban Bakes is the perfect up-your-game treat for Valentine’s Day!

Happy Valentine’s Day everyone! And even if Valentine’s Day isn’t your thing, I hope you have an extra sweet weekend too!

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

Mum’s Mixed Spice Cookies | Gluten Free

These cookies are a holiday necessity in our house. Perfectly spiced with a hint of caramel sweetness, they are the best cookies for cutting into festive shapes and decorating with frosting, and edible decorations.

Mum's Mixed Spice Cookies | Gluten Free | Thoroughly Nourished Life

I remember the first day I made these cookies like it was yesterday. Mum had taken Jess and I to a YMCA Christmas function and the activity of the day was making these cookies together and decorating them with raisins. It was a really special moment making these cookies with my Mum and sister and taking them home for Dad. Every time I bite into one of these cookies, I remember that first day, and all the Christmases since.

Mum's Mixed Spice Cookies | Gluten Free | Thoroughly Nourished Life

My Mum has made improvements to the original recipe over time, because in her house raisins are only found in breakfast foods, never in desserts (I’m still a raisin oatmeal lover to her chagrin), and the original heavy dose of ginger was replaced with the more subtle flavour of mixed spice (pumpkin spice for my Northern Hemisphere friends). This cookie recipe has been made in our house for the last twenty years. Every Christmas, come the first week of December, someone in the household will pull down Mum’s big yellow binder full of recipes and get started on the first batch of the season. Much dough tasting later (scrap nibbling is highly encouraged) the cookies are cut into shapes and the house fills with the delicate scent of cinnamon and allspice.

Mum's Mixed Spice Cookies | Gluten Free | Thoroughly Nourished Life

Mum’s Mixed Spice Cookies puff slightly in the oven, and when they are cooled they are soft and warmly sweet, and pair perfectly with a drape of sweet frosting. You can be as wild or restrained as your tastes allow. This year I have made this cookie recipe my own by mixing up gluten free flours for treats that taste exactly like the cookies Mum makes, but safe for tender tummies. If you don’t need the cookies to be gluten free, just replace the gluten free flours and almond meal with 2 cups of plain flour.

These cookies are tender, so treat them gently when transferring the cut-out cookies to the baking trays, and allow them to cool completely on the trays before you decorate them. They do store very well though, and if wrapped up in an airtight container they will last for up to a week. If you wrap them in cellophane or in brown paper, they make an excellent gifting cookie and I have yet to meet anyone who doesn’t fall for their subtly spiced, tender crumbed charm.

Mum's Mixed Spice Cookies | Gluten Free | Thoroughly Nourished Life

Mum’s cookies are perfect for making with little bakers who can help with rolling, cutting and decorating. Don’t worry about the messy kitchen, the sticky fingers, and the lopsidedly decorated Christmas tree cookies. What matters is the love, the joy of creating, and the value of your time spent together. Those are the Christmas memories that last a lifetime.

Mum's Mixed Spice Cookies | Gluten Free | Thoroughly Nourished Life

Mum’s Mixed Spice Cookies

Gluten Free | Makes about 24 5cm cookies | Leftovers will keep up to a week in an airtight container

Ingredients

  • 125 grams butter, softened
  • ½ cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 tablespoon golden syrup
  • 70 grams sorghum flour
  • 70 grams brown rice flour
  • 70 grams white rice flour
  • 50 grams almond meal
  • 50 grams buckwheat flour
  • 2 teaspoons mixed spice (or ginger)
  • 4 teaspoons baking powder

Method

  1. Preheat oven to 180C (350F) and line three baking sheets with baking paper. Set aside until required.
  2. In a medium bowl whisk together sorghum flour, brown rice flour, white rice flour, almond meal, buckwheat flour, mixed spice, and baking powder.
  3. In a large mixing bowl using hand beaters, or in the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and caster sugar together until light and fluffy.
  4. Add egg, vanilla, and golden syrup and beat until incorporated.
  5. Add flour, and use a wooden spoon to mix together dough. It may be tough to get it to come together in a ball, but you can use your hands if you need to.
  6. Scoop the dough together into a large ball. Divide this in half.
  7. Lightly dust your bench with some rice flour and gently roll out the dough to about .8cm thick. This dough is a little more delicate than a wheat dough but it will roll.
  8. Use your choice of cookie cutter to cut out shapes and place on prepared baking sheets. You can use a thin, flat, spatula to help remove the cut out shapes from the bench if required. Leave a little room for spreading.
  9. Once you have cut out all the shapes, gather together dough scraps and re-roll, continue until all the dough it used up.
  10. Bake for 10-12 minutes or until the edges are lightly golden and the cookies have puffed up slightly.
  11. Remove from oven and allow to cool completely before decorating as desired.

Mum's Mixed Spice Cookies | Gluten Free | Thoroughly Nourished Life

Chewy Oatmeal Blueberry Cookies

I believe that sometimes you accidentally meet people who are part of your tribe. Somehow the magic strings of the universe are pulled the right way and you cross paths with people you are meant to be friends with. Sometimes you don’t know that you are meant to be friends right away, and sometimes there are signs posted by the universe to alert you. Like these cookies. These chewy oatmeal cookies were a big delicious sign from the universe that I have found one of my tribe, a new friend, here on the internet in Lynn from Fresh April Flours. (Hi Lynn and Matt!)

Chewy Oatmeal Blueberry Cookies | Gluten Free | Thoroughly Nourished Life

And when Lynn posted these cookies a few weeks ago I knew it wouldn’t be long until a gluten-free version would be baking in my oven. When the cinnamon and butter scent started wafting through the house I knew the universe had sent me the right way. If you are looking for the perfect chewy, gluten-free, oat cookie you have found the answer. Lynn added molasses to her cookie recipe for maximum chewiness and dense sweetness, but I couldn’t find any in my local supermarket, so I swapped it for golden syrup. I was happy to find that it had the same outcome! I also managed to find Bob’s Red Mill Wheat Free rolled oats finally! When you make these cookies please ensure that you use rolled oats, not quick oats, for chunky, chewy cookies. And make sure your oats are gluten free for the sensitive stomached among us.

Chewy Oatmeal Blueberry Cookies | Gluten Free | Thoroughly Nourished Life

I switched out raisins for dried blueberries in my recipe, but followed Lynn’s suggestion to plump them up in water before adding them to the dough. Each bite of these gems is filled with oats and sweet plump blueberries. Even before I baked them I couldn’t stop eating the dough (you know I’m all about that delicious dough). Soft, chewy, spicy, sweet – these cookies have it all. You need to make these soon, they are the perfect after work snack, morning tea pick-me-up, and home made treat to share. For maximum enjoyment find a friend (new or old) and bring a plate of cookies to share. The universe says so.

Chewy Oatmeal Blueberry Cookies | Gluten Free | Thoroughly Nourished Life

 Chewy Oatmeal Blueberry Cookies

Adapted from Fresh April Flours

Gluten Free | Makes approximately 30 cookies | Store cookies in an airtight container at room temperature for up to five days

Ingredients

  • 1 cup dried blueberries
  • 80 grams (2/3 cup) buckwheat flour
  • 80 grams (1/2 cup) white rice flour
  • 80 grams (1/2 cup) brown rice flour
  • 80 grams (2/3 cup) sorghum flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 120 grams (1/2 cup) butter, softened
  • 200 grams (1 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 tablespoons golden syrup
  • 3 cups gluten free rolled oats

Method

  1. Place dried blueberries in a small bowl and cover with warm water. Leave for 10 minutes to soak. Drain well and pat dry with paper towels. Set aside until required.
  2. In a medium mixing bowl whisk together buckwheat flour, brown rice flour, white rice flour, sorghum flour, cinnamon, baking soda, and salt.
  3. In a large mixing bowl use a wooden spoon (or handheld mixer) to cream butter, brown sugar, white sugar, and vanilla until light and fluffy.
  4. Add eggs and beat until well incorporated. Add golden syrup and beat until incorporated.
  5. Add flours and beat until completely mixed. Add oats and blueberries to the dough and mix well.
  6. Cover bowl with plastic wrap and refrigerate for at least an hour, or up to two days.
  7. Remove dough from refrigerator 20 minutes before cooking and preheat oven to 180C (350F).
  8. Line two baking trays. Scoop out rounded tablespoons of dough and roll into 2.5cm (1 inch) balls and place on baking trays about 5cm (2 inches) apart.
  9. Bake cookies for 12-15 minutes (cooking time may vary depending on your oven) or until the edges are cooked and the middles are still soft.
  10. Allow to cool on trays before storing in an airtight container for up to five days.

Chewy Oatmeal Blueberry Cookies | 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

 

Honey, Apricot, and Coconut Cookies (gluten free)

One of my favourite things to do while I’m baking is listen to podcasts. As the hosts chatter away among themselves, and educate me about various topics I feel like I am back in the kitchen with my family listening to them chatter away while I cook. I love that kind of company when I am cooking sometimes. The kind of friends who pull up a seat at the breakfast bar and talk to you while you have your hands in the dough and keep you entertained with their stories. I remember sitting at the kitchen table in the afternoons after school and spilling all the secrets, trials and triumphs of my day to Mum while she made dinner. It was the gathering place, the hub of our house, and it still is. When I visit Jess and she is creating something amazing in her kitchen, I pull up a bar stool, make myself a cup of tea and keep her company. My people, my friends and family, are mostly those who center themselves and their lives in the kitchen and this is where the big and small conversations and decisions in life happen. And when you are in the kitchen, keeping the cook company, you usually have the benefit of taste testing their creations first.

Apricot Coconut Cookies | Gluten Free | Thoroughly Nourished Life

Apricot Coconut Cookies 3

If you had been keeping me company last weekend, you would have been the first to try one of these chewy cookies straight from the baking tin. I would have made us both a cup of tea while they were baking and when they made their appearance all golden and puffed up you would have had first choice of the two dozen cookies. But since I was alone, with my podcast friends, I had first choice. The honey is what hits you first here. You can actually taste it, and most of the sweetness comes from quarter cup of honey in the dough. I also suggest using a strongly flavoured honey. I used a local Manuka honey, dark, thick and slow to pour. A lighter honey will still sweeten the dough, but you won’t get the real hit of honey when you bite into the cookie. The dried apricots, oats, and coconut give the cookie a high chew factor. This is not a snappable ginger biscuit or a delicate melt-in-your-mouth shortbread, this cookie demands that you chew it and savour each bite. These are school bag biscuits, afternoon tea saviours, and the ones you want to keep in your handbag for emergency cookie situations. They are also good for keeping in a biscuit tin to entertain your kitchen table company.

Apricot Coconut Cookies 1

 Honey, Apricot, and Coconut Cookies

Gluten Free | Makes 24 biscuits | Note: if you do not require these to be gluten free you can substitute 180 grams plain flour for the flours listed below |

Ingredients

  •  100 grams  butter, softened
  • 1/2 cup lightly packed brown sugar
  • 1/4 cup honey (strongly flavoured is best)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 60 grams brown rice flour
  • 60 grams white rice flour
  • 60 grams sorghum flour
  • 1 cup gluten free quick oats (I used Freedom Foods)
  • 100 grams dried apricots, diced
  • 1/2 cup desiccated coconut

Method

  1. Preheat your oven to 180C (350F) and line two large cookie sheets with baking paper.
  2. In a large bowl beat together butter and brown sugar until light and fluffy.
  3. Add honey, vanilla extract and egg and beat until well incorporated.
  4. In a separate medium size bowl whisk together baking powder, baking soda, salt, brown rice flour, white rice flour, and sorghum flour.
  5. Add whisked flours to butter mixture and beat until combined.
  6. Add oats, apricots and coconut and stir until all incorporated.
  7. Place dough in refrigerator and allow to cool for at least 30 minutes.
  8. Once dough has chilled remove from fridge. Roll tablespoons of mixture into balls and place on prepared baking sheets. Allow room for spreading.
  9. Place in preheated oven and cook for 15-20 minutes. Cookies are done when the edges are lightly golden.
  10. Remove from oven and allow to cool completely before storing in an airtight container for up to a week.

Apricot Coconut Cookies 2