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Gluten Free Whole Grain Chocolate Chip Cookies

Gluten Free Whole Grain Chocolate Chip Cookies




24 cookies- 3” cookies


25 minutes


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  • ¼ cup unsalted butter
  • 2/3 cup Mazola® Canola Oil
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 2 teaspoons Fleischmann's® Baking Powder
  • ½ teaspoon baking soda
  • ½ cup psyllium fiber husk
  • ¾ teaspoon sea salt
  • 1/3 cup hemp seeds, raw and shelled
  • 1 cup Semi-sweet chocolate chips



  1. Preheat oven to 350°F. Prepare two baking sheets with parchment paper.
  2. Beat together the butter, oil and sugars until smooth. Add in the eggs and vanilla, beat for 1 minute.
  3. In a separate bowl blend together the flours, baking powder, baking soda, psyllium fiber and salt. Gradually add flour mixture to wet ingredients and mix thoroughly with a wooden spoon until dough forms. Stir in hemp seeds and chocolate chips until evenly mixed.
  4. To achieve evenly sized cookies try using a cookie scoop, or a rounded tablespoon, placing 12 spoonful’s onto a cookie sheet, evenly spaced apart. Bake in preheated oven for 15 minutes or until golden in colour. Remove from oven; allow to cool on wire rack. Repeat with remaining cookie dough.
  5. Best eaten same day or stored in an airtight container for up to 5 days, if you can resist them that long!

TIP** This recipe can easily be converted into a vegan cookie. Substitute the butter for vegan margarine and substitute the semi-sweet chocolate chips with vegan chocolate chips, replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of warm water and leave to thicken for 5 minutes.


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