Chocolate Chip Cookies (Wheat and Sugar Free)
1 3/4 cups barley flour
1 1/3 oat flour
3/4 cup brown rice flour
1/2 teaspoon baking soda
1/2 cup pure maple syrup
1/3 cup canola oil
1/4 cup date purée
3 tablespoons brown rice syrup
2 tablespoons plain soy milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon sea salt
1 1/4 cups semisweet chocolate chips
3/4 cup toasted walnuts, coarsely chopped (optional)
Preheat the oven to 375°F. Line a heavy large baking sheet with parchment paper. Whisk the barley flour, oat flour, rice flour, and baking soda in a bowl to blend.
Whisk the maple syrup, oil, date puree, rice syrup, milk, vanilla, and salt in a large bowl to blend. Add the flour mixture and stir just until moistened. Stir in the chocolate chips and walnuts.
Using an ice cream scoop, scoop about 1/3 cup of dough for each cookie onto the prepared baking sheet, spacing 1 inch apart. Flatten the cookies slightly. Bake for 18 minutes, or until the cookies puff and crack and become golden brown.
Using a metal spatula, transfer the cookies to a rack to cool slightly. Serve warm or cool completely.
The cookies will keep for 1 day, stored airtight and at room temperature.