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Gluten Free Whole Grain Chocolate Chip Cookies

  • Beginner
  • 24 cookies- 3” cookies
  • 25 min
Baking Success Or Baking Mess


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


Preheat oven to 350°F. Prepare two baking sheets with parchment


Beat together

the butter, oil and sugars until smooth.

Add in the eggs and vanilla, beat for 1 minute.

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.

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.

Best eaten same

day or stored in an airtight container for up to 5 days, if you can resist them

that long!


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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