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Chocolate Chip Cookies (Wheat and Sugar Free)

Ease of Preparation: Easy

Preparation Time: 25 min

Cook Time: 20 min

Servings: makes 1 dozen cookies

Recipe By: Ann Gentry

From:  The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian
Used with permission of Ten Speed Press

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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 degrees. 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.

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