Holiday Recipe: Wheat-Free Chocolate Chip Cookies

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If you are allergic to wheat or you have celiac disease, or if you just plain love dessert, these chocolate chip cookies are sure to be a winner in your house.

This wheat-free cookie recipe is quick and easy to make, and by substituting the oat flour with rice or quinoa flour, it can be a gluten-free dessert. It also happens to be vegan, but you’d never know by the taste.

Wheat-Free Chocolate Chip Cookie Recipe

Ingredients:

  • 1 & 3/4 cups oat flour (you can make your own from oats in the blender or food processor) or substitute brown rice or quinoa flour for a gluten-free version.
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar (sucanat or turbinado)
  • 1/4 cup brown sugar (or substitute  honey or agave nectar for all of the sugar)
  • 1/3 cup oil (olive or canola)
  • 1 Tablespoon ground flaxseeds (ground in coffee grinder)
  • 1/4 cup milk (or soymilk)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts (walnuts or almonds)
  • 3/4 cup chocolate chips

Preheat oven to 375° F.

Mix the salt, baking soda, and flour together.

Whisk the milk and ground flax seeds together in a small bowl. Add the sugar, oil and vanilla and whisk until well mixed.

Stir the wet ingredients into the flour mixture, adding the chocolate chips and nuts last.

Drop by the teaspoon onto an ungreased cookie sheet and bake for 10 to 12 minutes.

The recipe makes about 18 cookies. Double the recipe for a family.

I dare you to not eat them all in one sitting.

Image: Ansik on Flickr under Creative Commons License

Comments

  1. mmm, sending this to my dad, who is a celiac.

  2. These look and sound yummy Derek. I’ll have to give them a whirl.

  3. A Twitter friend suggests adding a bit of vinegar to get the cookies to rise a little more.

  4. A teaspoon or two of xanthan gum and/or apple cider vinegar will help them puff up a bit.

    We make our own Gluten Free Oat Flour by putting Bob’s Red Mill Certified GF oats in the processor. I also LOVE to sub coconut milk for regular milk in desserts. It adds a light, yummy flavor that isn’t at all coconut-y.

    The kids and I are going to give this recipe a whirl tomorrow. It sounds so YUMMY.

  5. SOOOOO dang good! Thanks!

  6. Thanks! I’ll send this to my sister-in law. My bro and niece are Silly Yaks too as they like to call themselves.

  7. these cookies are great! little bit crumbly, but a good kind of crumbly, like shortbread. i followed jamie ervin’s advice and put apple cider vinegar in as well, just a few drops into the soymilk before i did anything else. i also overlooked the 1/2 cup of sugar and just put the 1/4 cup of brown sugar. but it still turned out great, and i didn’t notice til the day after when i re-read the recipe. :)

  8. This recipe is identical, except for the addition of nuts, to Veganomicon’s Wheat-free Chocolate Chip Cookie recipe. I think that you should mention in the post that this is where the original recipe is from – otherwise you are claiming a recipe that is not yours. Please mention this important fact, because this Veganomicon book is a great resource, and it deserves credit!

    (Veganomicon by Isa Moskowitz and Terry Romero was published in 2007 while your recipe was posted Nov 2008.)

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