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It's All About the Baking came about because I want to share my Gluten-free baking. I've developed recipes and tricks over the past ten years so I could enjoy old favorites that tasted, well, just like the old favorites! Hundreds of experiments and tastings (including and especially friends who can eat gluten) later, I'm ready to share!

Friday, June 27, 2014

Seeded Chocolate Chip Cookies, New York Times

Seeded Chocolate Chip Cookies   
from Martha Rose Shulman, New York Times
I've adapted the recipe from the June 18th edition article, "Chocolate Chip Cookies Spread Their Wings." Instead of the recommended whole-wheat and all-purpose flour in the recipe, I used a combination of sorghum and millet flour. Both are whole "grain" and quite nutritious and each lend a unique quality to the end product: the sorghum has it's own sweetness and softness and the millet, a crisp texture. I love them and will definitely double the recipe next time! In my opinion, they're better than almost any other chocolate chip cookie I've tried. I'm also providing a link to the original recipe from the New York Times.
Preheat the oven to 350 degrees

Sift or stir together:
1/2 Cup (60 grams) millet flour
1/2 cup (65 grams) sorghum flour
   Or: 1 cup your favorite gluten-free flour
1/2 tsp baking soda
1/2 tsp guar gum

Cream together in stand or hand-held mixer until light, stopping to scrape down:
4 ounces (1 stick) butter at room temp
1/4 cup (50 grams) sugar
1/2 cup (80 grams) packed light-brown sugar
1/4 tsp salt

Add to butter/sugar and combine thoroughly:
1 egg
1 tsp vanilla extract

Measure and reserve:
1/4 plus 2 tsp (50 grams) sunflower seeds
2 heaped TB (25 grams) pumpkin seeds
1 TB (12 grams) chia seeds
1/2 cup (scant) (50 grams) rolled oats

8 ounces block, bittersweet chocolate chopped into 1/4 to 1/2 inch pieces or 8 ounces bittersweet chocolate chips
"Chipped" chocolate!

Add the flour mixture to the butter, egg, sugar mixture and mix/beat until thoroughly incorporated, scrape down the sides of the bowl, then add the seeds, oats and chocolate chunks and thoroughly mix in by hand.

At this point I covered the dough and put it in the refrigerator for a couple of hours. I always chill my GF cookie dough from an hour or two to a couple of days.

Line your cookie sheets with parchment paper or silicone mats and drop the dough by heaping teaspoons full. Space them two inches apart then bake for 14-15 minutes. This baking time produced a crisp cookie; if you like yours softer, reduce the baking time by a minute or two.  I got three dozen (minus 2) cookies. They will be dark brown and crisp but are not over baked.


  1. Carol, I was going to ask you for this recipe, then I remembered that you posted it here. These are really really good. I'm new enough to the gluten-free game to remember the real deal Tollhouse chocolate chip cookies and I actually like these better. Cool that they use millet and sorghum instead of the all purpose blend. I'll share your post with a few people.

  2. Angela, I'm so glad I could share them with you. When you try the recipe, please let me know how it goes.

  3. Just tried these fro the first time yesterday (and then again today for breakfast!) and they are maybe the best chocolate chip cookies I've ever eaten!

    1. So glad you enjoyed them; may there be many more in your future! Thank you for the lovely comment.