Ancient Grain Chocolate Chip Cookies
Who doesn’t like chocolate chip cookies? If you are not eating gluten or if you are a gluten-free family, you might still be looking for the perfect chocolate chip cookie recipe that will keep you and your family wanting more.
The Ancient Grain Chocolate Chip Cookies recipe was developed by Camilla Saulsbury with creativity and taste in mind. This recipe is the perfect example that gluten-free doesn’t mean boring and tasteless. Camilla Saulsbury is a freelance recipe developer and bestselling author. She has created immensely delicious recipes that are available for everyone to enjoy in the new Bob’s Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes.
In this cookbook published by Robert Rose, you will find an outstanding and creative collection of gluten-free recipes made with Bob’s Red Mill whole grains. The Bob’s Red Mill family has been providing the very best in gluten free flours, grains, cereals, and baking mixes for over 30 years.
- Large baking sheets, lined with parchment paper
- 1 cup millet flour 250 mL
- 1 cup certified GF large-flake (old-fashioned) 250 mL rolled oats
- 1⁄4 cup tapioca starch 60 mL
- 3 tbsp chia seeds, ground (see tip, at left) 45 mL
- 1⁄2 tsp GF baking powder 2 mL
- 1⁄4 tsp baking soda 1 mL
- 1⁄4 tsp fine sea salt 1 mL
- 3⁄4 cup fine crystal cane sugar or packed 175 mL dark brown sugar
- 1⁄3 cup softened (not melted) virgin coconut oil 75 mL
- 2 large eggs
- 3 tbsp pure maple syrup 45 mL
- 11⁄2 tsp GF vanilla extract 7 mL
- 3⁄4 cup GF semisweet chocolate chips 75 mL
- In a medium bowl, whisk together millet flour, oats, tapioca starch, chia seeds, baking powder, baking soda and salt.
- In a large bowl, using an electric mixer on medium speed, beat sugar and coconut oil until light and fluffy. Beat in eggs, maple syrup and vanilla until blended. Using a wooden spoon, stir in flour mixture until just blended. Gently stir in chocolate chips. Cover and refrigerate for at least 1 hour, until firm, or overnight.
- Preheat oven to 350°F (180°F).
- Drop dough by tablespoonfuls (15 mL) onto prepared baking sheets, spacing cookies 2 inches (5 cm) apart.
- Bake, one sheet at a time, for 10 to 12 minutes or until golden brown and just set at the edges. Let cool on pan on a wire rack for 2 minutes, then transfer to the rack to cool completely.
You can grind the chia seeds with a mortar and pestle or seal them in a small, heavy-duty plastic bag with a zipper top and pound them with a mallet or rolling pin until crushed. An equal amount of unsalted butter can be used in place of the coconut oil.
Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.