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?