These whole grain treats are the best chocolate chip cookies I’ve ever had. A firm and slightly crunchy bite on the outside gives way to a soft center full of feels-so-good-to-eat, healthier buckwheat, brown rice, and quinoa flours. My experiences with different diets over the years taught me that my body needs healthier carbohydrates along with healthier fats and proteins so that I have steady physical and mental energy.
I’ve made tons of cakes, ice creams, cupcakes, and muffins but I’m just getting my toes wet with cookies. So, I’m taking big cues from one of the gluten-free masters – Karina. Her Gluten-Free Chocolate Chip Espresso Cookies are the inspiration behind my adapted version below. After three batches, I was thrilled with the flavor and texture. They’re best the same day but are still very good if stored in an airtight container for a couple of days. Wrap and freeze them in twos or threes for a perfect afternoon snack with coffee, hot cocoa, or a hot chai latte.
I used unsweetened carob chips and raisins. Be careful when buying carob chips – sweetened carob chips are usually ‘malt sweetened’ with barley, which contains gluten. Feel free to vary this to suit your tastes…walnuts, figs, dates, or if you can eat sugar – use chocolate chips.
What are your favorite cookie making tips?
This recipe is adapted from Karina’s Kitchen.
- 1/4 cup boiling water
- 2 rounded teaspoons espresso powder
- 10 drops clear, liquid stevia
- 1/2 cup virgin coconut oil, melted
- 1/2 cup organic agave nectar
- 1 large, free-range brown egg, lightly beaten
- 1 tablespoon good quality vanilla extract
- 1 cup organic buckwheat flour
- 1 cup organic brown rice flour
- 1/2 cup organic quinoa flour
- 1 tablespoon arrowroot starch
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon good quality cinnamon
- 1/8 teaspoon fresh grated nutmeg
- 1/2 cup unsweetened carob chips
- 1/2 cup organic raisins
- Place 1/4 cup filtered water in a glass measuring cup and pop it into the microwave. Bring to a boil, then stir in espresso powder and stevia. Set aside. Fit your stand mixer with the whisk attachment. Place melted coconut oil and agave in the bowl. Mix on medium high speed for 3 minutes, until lighter in consistency. Add in egg, vanilla, and cooled espresso. Mix on medium until combined.
- Combine buckwheat flour, brown rice flour, quinoa flour, arrowroot, baking soda, xanthan gum, salt, cinnamon, and nutmeg in bowl and whisk until thoroughly combined. Change mixer attachment to the paddle and add dry ingredients to wet ingredients. With mixer on stir, combine until just mixed scraping down as needed. Dump in carob chips and raisins. Mix on stir until just incorporated. Using a rubber spatula, form dough into a bowl and cover with plastic wrap, placing wrap directly on the surface of the dough. Chill for one hour.
- Preheat oven to 350 degrees F. Line a light-colored baking sheet with parchment paper. Using a spring-release cookie scoop to form even-sized dough balls. Roll and place on cookie sheet, pressing down to flatten slightly. Bake for 15 – 17 minutes until cookies are lightly browned. Let cool on wire racks. Store in an airtight container or wrap in twos or threes and freeze for the perfect snack with coffee, hot cocoa, or a hot chai latte.