Gluten-free chocolate chip cookies
Servings 30
Calories 108kcal
Equipment
Ingredients
- 1 cup (125 grams) millet flour
- 1 cup (90 grams) rolled oats (or large flake oats)
- ¼ cup (25 grams) tapioca starch
- 3 tablespoon (45 mL) chia seeds, ground
- ½ teaspoon (2.5 mL) baking powder
- ¼ teaspoon (1.25 mL) baking soda
- ¼ teaspoon (1.25 mL) Diamond Crystal fine kosher salt
- ¾ cup (150 grams) dark brown sugar
- ⅓ cup (78 grams) unsalted butter, softened
- 2 large egg(s)
- 3 tablespoon (45 mL) pure maple syrup
- 1½ teaspoon (7.5 mL) pure vanilla extract
- ¾ cup (135 grams) dark chocolate chips
Instructions
- In a medium bowl, whisk together the millet flour, oats, tapioca starch, ground chia, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix together the brown sugar with the butter until it is evenly mixed, then add the eggs, one at a time, followed by the maple syrup and vanilla.
- Stir in the flour mixture, then the chocolate chips.
- Cover and chill the dough overnight.
- Preheat the oven to 350ºF. Line a couple baking sheets with parchment.
- Scoop the dough with a tablespoon or ¾ oz scoop (like this one on Amazon), placing the scoops a couple inches apart as the cookies spread.
- Bake for 11 minutes and let cool on the cookie sheet a couple minutes before transferring as they are delicate when they first come out of the oven.
- These are best eaten the day they are baked (especially when they are warm!).
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Nutrition
Calories: 108kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 41mg | Potassium: 76mg | Fiber: 1g | Sugar: 8g | Vitamin A: 79IU | Calcium: 36mg | Iron: 1mg