Friday, March 2, 2012


I have high hopes for these cookies,  i'm writing about them while they are in the oven.. so i hope i don't jinx anything..  The kids helped make these, so it was nice that they are also egg free (no issues with tasting a bit of the dough :) )

here is the recipe i started with...    below is the recipe from with the changes i made ..

  • 1 Cup Oats
  • 1/2 cup millet flour
  • 1/4 Cup Tapioca Starch
  • 1/3 Cup Brown Rice Flour
  • 1.5 teaspoons Baking Soda
  • 1.5 teaspoons Ground Cinnamon
  • Rounded 1/8 Teaspoon Salt
  • 1/4 Cup coconut oil
  • 1/4 Cup coconut sugar
  • 1/4 Cup Maple Syrup
  • 1 Tablespoon sorghum molasses  
  • 1 Teaspoon Vanilla
  • 1/2 Cup mini Chocolate Chips (which appears to be WAY TOO MUCH ..  i think they'll be good but less chocolate would work.. i know, i feel weird even saying that.. .)
Preheat your oven to 350ºF and line a baking sheet with a silpat or parchment paper.

In a medium-sized bowl, combine the millet flour, the 1 cup oats, tapioca starch, brown rice flour, baking soda, cinnamon, and salt. Set aside.

In a mixing bowl, mix together the oil, brown sugar, maple syrup, molasses, and vanilla. Stir in the reserved flour mixture until it is all incorporated and you have a thick dough, i used my hand to accomplish this. Stir in the chocolate chips.

Drop the dough by the generous tablespoon-ful onto your prepared baking sheet.

Bake the cookies for 8-10 minutes, or until they just begin to brown. be very careful removing them from the pan, I had to reuse my pan for the next batch so I pulled them off a bit early and i could tell it was risky (and i just pulled the mat off the pan, onto a cooling wrack, pulling the cookies off the mat would have been tragic) They firm up once they cool, this made about 2 dozen cookies!

obviously they are out of the oven now..  Yum.

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