I recently discovered that I have a food intolerance to wheat, so I've been actively trying to cut it out of my diet. Most of the time, I simply look for gluten free products but sometimes I have to read those labels too because sometimes the gluten has been taken out but the wheat is still present in another form. More and more families are switching to gluten free these days, so it's becoming much easier to live without it.
I've been using the Bob's Red Mill Everyday Gluten Free cookbook by Camilla Saulsbury to find great new recipes to try. These cookies are some of my new favorites. Make sure you read your labels, they sneak flour into everything including oats and chocolate chips.
Ancient Grain Chocolate Chip Cookies
- 1 cup millet flour
- 1 cup certified GF large-flake old-fashioned rolled oats
- 1 ⁄4 cup tapioca starch
- 3 tbsp chia seeds ground (see tip in notes)
- 1 ⁄2 tsp GF baking powder
- 1 ⁄4 tsp baking soda
- 1 ⁄4 tsp fine sea salt
- 3 ⁄4 cup fine crystal cane sugar or packed dark brown sugar
- 1 ⁄3 cup softened not melted virgin coconut oil
- 2 large eggs
- 3 tbsp pure maple syrup
- 11 ⁄2 tsp GF vanilla extract
- 3 ⁄4 cup GF semisweet chocolate chips
- 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.
- Drop dough by tablespoonfuls onto prepared baking sheets, spacing cookies 2 inches 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.
I received a copy of this book and was granted permission to share this recipe with you. This post contains affiliate links.