Ancient Grain Chocolate Chip Cookies
Makes: 30 cookies
  • 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
  1. Have large baking sheets, lined with parchment paper.
  2. In a medium bowl, whisk together millet flour, oats, tapioca starch, chia seeds, baking powder, baking soda and salt.
  3. 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.
  4. Preheat oven to 350°F (180°F).
  5. Drop dough by tablespoonfuls (15 mL) onto prepared baking sheets, spacing cookies 2 inches (5 cm) apart.
  6. 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.
Recipe by Bakepedia at