These whole grain chocolate chip cookies feature millet flour, GF oats, tapioca starch and chia seeds and uses both maple syrup and cane sugar for a gentle sweetness. Either coconut oil or butter can be used for the fat. This nutritious approach to a favorite dessert is from Bob’s Red Mill Everyday Gluten-Free Cookbookby Camilla Saulsbury as is the recipe for Baked Millet, Apple and Raison Breakfast ‘Cupcakes’. I really like this book and have been using it for its savory dishes as well. The recipes speak to me from both a health perspective as well as one of convenience. Camilla packs her recipes with flavor, color and texture, while keeping preparation short and simple. If you are interested in incorporating whole grains into your diet and lifestyle, this is a must-have book.
Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbookby Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.
Chocolate chip cookies are iconic treats, and this ancient grain interpretation has just the right balance of flavor, texture and sweetness.
- 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 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 175 mL
- Have large baking sheets, lined with parchment paper.
- 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.
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