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
1⁄4 cup tapioca starch
3 tbsp chia seeds, ground (see tip below)
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
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 © www.robertrose.ca Reprinted with publisher permission. You can find it online at Amazon.com.
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.
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! :)
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