This is an America’s Test Kitchen recipe: and it’s pretty good for being whole grain.
Whole Grain Chocolate Chip Cookies
Makes about 24 cookies
8 ounces (1 3/4 cups) ATK Whole-Grain Gluten-Free Flour Blend (see below)
1 1/4 teaspoons baking soda
3/4 teaspoon xanthan gum
3/4 teaspoon salt
8 tablespoons butter, melted
4 2/3 ounces (2/3 cup packed) light brown sugar
2 1/3 ounces (1/3 cup) granulated sugar
1 large egg
2 tablespoons whole milk
1 tablespoon vanilla extract
7 1/2 ounces (1 1/4 cup) semisweet chocolate chips
1. Whisk flour blend, baking soda, xanthan gum, and salt together in bowl. In large bowl, whisk melted butter, brown sugar, and granulated sugar together until well combined and smooth. Whisk in egg, milk, and vanilla until smooth. Stir in flour mixture with rubber spatula until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.) Resting the dough 30 minutes keeps cookies from being gritty.
2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 11/2 tablespoons of dough at a time, portion dough 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating sheet halfway through baking.
3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cooled cookies can be stored in airtight container at room temperature for up to 1 day.)
WHOLE-GRAIN GLUTEN-FREE FLOUR BLEND
Makes about 10 cups
24 ounces (5 1/4 cups) teff flour
8 ounces (1 3/4 cups) brown rice flour
8 ounces (2 1/3 cups) golden ground flax seed (they say not to use Bob’s Red Mill)
5 ounces (1 cup) sweet rice flour
Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months. Bring to room temperature before using.