Sue’s gluten-free cookies

pbbrowniecookiesAnother Chocolate Moment recipe for you to try, this one from Sue who brought samples to the studio for June and Tina on Sunday…

Freshly baked croissants from Gail Hooley and cookies from Sue – if you were listening in, you’ll already know there were treats galore for the Girls Around Town yesterday!

Crisp on the outside and chewy in the middle, these Chocolate and Peanut Butter Cookies are gluten-free, so they’re perfect if gluten is something you choose to avoid.

You can even make the dough in advance and pop it in the freezer – just defrost it, shape your cookies, top with the chopped hazelnuts and bake whenever you’re ready for a chocolate moment of your own!

GF Chocolate and Peanut Butter Cookies

  • Servings: 30 cookies
  • Difficulty: easy
  • Print


  • 150gms butter
  • 190gms dark soft brown sugar
  • 4 tablespoons of peanut butter
  • 1 egg
  • 100gms chocolate chips
  • 200gms gluten-free self raising flour
  • 2 tablespoons of cocoa powder
  • 1 teaspoon of xanthan gum
  • 50gms chopped hazelnuts
  • 2 tablespoons of chopped, roasted hazelnuts for decoration


  1. Beat together the butter and sugar, add the peanut butter and beat again.
  2. Add the egg and beat well.
  3. Add the chocolate chips, flour, cocoa powder, xanthan gum and hazelnuts and fold in.
  4. Place the bowl in the fridge for 30 mins to chill. Grease 2 baking sheets.
  5. Heat the oven to 200OC (180OC fan) or gas mark 6.
  6. Taking tablespoons of the mixture, roll into balls and place on the greased baking sheets.
  7. Squash each ball down with a fork and sprinkle a few of the roasted hazelnuts on each cookie.
  8. Bake for 14 minutes – they should be crispy on the outside and chewy in the middle.

The proof’s in the pudding

chocolate chia seed puddingIf you’re looking for a healthy breakfast that’s quick and easy to prepare, chia seed puddings are the perfect choice…

And they make great desserts too – especially when chocolate is involved!

Packed with fibre, omegas, potassium and magnesium, the little superfood seeds in them are great for boosting energy, improving endurance and will even help to regulate digestion.

Make the pudding the night before, adding just a few other ingredients, pop it in the fridge to set and by morning it will be ready and waiting for you.

If you’re really pushed for time first thing, you can even put your breakfast in a lidded jar or cup and take it with you for later!!

The variations are endless – check out some of the different recipes here – or why not try the one June made earlier for this week’s Chocolate Moment?

Chocolate Chia Seed Pudding

  • Servings: 4
  • Difficulty: easy
  • Print

Adapted from a recipe by The Minimalist Baker

Will keep in the fridge for 2 to 3 days but best served fresh


  • 360ml unsweetened almond milk
  • 63gms chia seeds
  • 24gms cacao or unsweetened cocoa powder
  • Quarter teaspoon of sea salt
  • Half a teaspoon of ground cinnamon (optional)
  • Half a teaspoon of vanilla extract (optional)
  • 2-5 tablespoons of maple syrup


  1. Put all the ingredients except the maple syrup in a bowl and whisk well to combine.
  2. Sweeten to taste with the maple syrup.
  3. Cover or put into a lidded jar and leave to set in the fridge overnight or until a pudding-like consistency is achieved (at least 3 to 5 hours).
  4. Serve chilled, topped with fresh fruit, nuts or granola.