Saturday, July 25, 2015

Ancient Grain Chocolate Chip Cookies Recipe | Gluten-Free Recipes

Chocolate chip cookies are always a favorite of kids and adults alike. With this Ancient Grain Chocolate Chip Cookie Recipes you can enjoy the yummy goodness of a chocolate chip cookie with added benefits including a gluten-free dessert, healthy grains and a unique twist on a classic treat! 

This ancient grain interpretation has just the right balance of flavor, texture and sweetness. Just look at all those yummy, healthy grains in these cookies! How can you say no? Plus, you can make them in batches, save for later and pop them out for company, special occasions or just a quick treat! 

This gluten-free cookie recipe is just one of the 291  awesome gluten-free recipes you will find in the Bob's Red Mill Gluten-Free Cookbook. ( See below for more info and recipes. ) 

Ancient Grain Chocolate Chip Cookie Recipe

Makes 30 cookies

Large baking sheets, lined with parchment paper
1 cup   millet flour 
1 cup   certified GF large-flake (old-fashioned) rolled oats
14 cup  tapioca starch
3 tbsp chia seeds, ground (see tip below) 
12 tsp   GF baking powder
14 tsp   baking soda
14 tsp   fine sea salt 
34 cup fine crystal cane sugar or packed dark brown sugar
13 cup  softened (not melted) virgin coconut oil 
2          large eggs  
3 tbsp pure maple syrup 
112 tsp GF vanilla extract 
34 cup GF semisweet chocolate chips 


1.         In a medium bowl, whisk together millet flour, oats, tapioca starch, chia seeds, baking powder, baking soda and salt.

2.         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.

3.         Preheat oven to 350°F (180°F).

4.         Drop dough by tablespoonfuls (15 mL) onto prepared baking sheets, spacing cookies 2 inches (5 cm) apart.

5.         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.

This recipe is courtesy of Bob’s Red Mill EverydayGluten-Free Cookbook by Camilla V. Saulsbury, 2015 © Reprinted with publisher permission. You can find it online at
Gluten-Free Cookbook

More Gluten-Free Recipes...

For more healthy gluten-free recipes like this one, be sure to checkout my list of gluten-free recipes. And, don't forget these delicious gluten-free Best-Ever Peanut Butter Cookies that only need three ingredients. 
peanut butter cookie recipe

What are your thoughts on this yummy Ancient Grain Chocolate Chip Cookie Recipe? Be sure to leave your feedback and suggestions in the comments below! :) 

Disclosure: This post and this blog both contain affiliate links. I may earn a small fee if you make a purchase after clicking on any links on this site. These links do not change the price for you as a consumer. Instead, it helps cover the costs associated with hosting and publishing a blog to keep bringing you awesome recipes like this one! 

No comments:

Post a Comment

I love feedback! Be sure to leave a comment and let me know what you think about this post. {All comments are moderated.}

Popular Posts