Holiday Recipe: Wheat-Free Chocolate Chip Cookies

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

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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

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