Gluten Free Chocolate Chip Cookies
If you love the idea of using cookies as a great real food alternative to prepackaged energy bar, but can't use our Cookie recipe because you follow a gluten free diet you're in luck! Watch Chef Biju Thomas mix up a batch of Gluten Free Cookies from the Feed Zone Portables Cookbook below:
Gluten Free Chocolate Chip Cookies
1 cup brown rice flour
2 tablespoons potato flour
1 tablespoon brown sugar
1 teaspoon unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon coarse salt
1/2 cup almond milk, heated
1 tablespoon coconut oil
1 egg
1/2 teaspoon vanilla extract
1/4 cup semisweet chocolate chips
2 Tablespoons raw sugar + 1 Tablespoon coarse salt
Heat oven to 350 degrees.
Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.
In a large bowl, combine the dry ingredients.
Heat the milk for 90 seconds in the microwave, or until very hot.
Add the coconut oil or butter to the hot milk to melt it (nut butter cookies don’t require oil). Quickly whisk in the egg or almond butter and any other wet ingredients.
Pour the hot mixture into the bowl of dry ingredients.
Stir until thoroughly combined. Set the dough aside to cool for a moment as you prepare the topping.
Shape cookies into 12 golf-ball size balls, lightly flatten, and top with a generous pinch of sugarcinnamon, nuts, or sugar-salt. You will have topping left over.
Bake until golden brown, roughly 15 minutes. Allow to cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Republished with permission and photo credit courtesy of VeloPress from Feed Zone Portables Cookbook. For more recipes for athletic fuel from Skratch, check out our Feed Zone Cookbooks!
