Gluten-Free Chocolate Chip Cookies Recipe From Feed Zone Portables

Yesterday, I reviewed Biju Thomas and Allen Lim’s Feed Zone Portables, a cookbook emphasizing real ingredients and practical approaches to food for training and racing. The publishers have graciously allowed us to publish a recipe from the cookbook — and you guys, this one is good. Whether you’re gluten-free or not, you’ll enjoy this recipe in all its chocolaty goodness.

Gluten-Free Chocolate Chip Cookies Recipe

Cookie Ingredients
1 cup brown rice flour
2 tablespoons potato flour
1 tablespoon brown sugar
1 teaspoon unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon coarse salt
½ cup almond milk
1 tablespoon coconut oil
1 egg
½ teaspoon vanilla extract
¼ cup semisweet chocolate chips

Top It Off Ingredients
2 tablespoons raw sugar
1 tablespoon coarse salt, cinnamon and/or chopped walnuts.

Directions
1. Heat oven to 350 degrees. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.
2. In a large bowl, combine the dry ingredients.
3. Heat the milk for 90 seconds in the microwave, or until very hot. Add the coconut oil or butter to the hot milk to melt it (nut butter cookies don’t require oil). Quickly whisk in the egg or almond butter and any other wet ingredients.
4. Pour the hot mixture into the bowl of dry ingredients. Stir until thoroughly combined. Fold in the chocolate chips.
5. Set the dough aside to cool for a moment as you prepare the topping. Shape cookies into 12 golf-ball size balls, lightly flatten, and top with a generous pinch of cinnamon-sugar, nuts and/or sugar-salt. You will have topping left over.
6. Bake for 15 minutes. Let cool and store cookies in an airtight container. Keep the cookies separated or they might stick together.

Nutritional facts per cookie: 91 cal, 3 g fat, 116 mg sodium, 15 g carbs, 1 g fiber, 2 g protein, 43 percent water

Nosh these for a race, a long workout or simply as dessert! Tell us, what’s your favorite type of cookie? —Susan