Ancient Grain Chocolate Chip Cookies from Everyday Gluten-Free

Gluten Free Ancient Grain Cookie

This post is sponsored by Bob’s Red Mill and contains affiliate links, but all thoughts and opinions are my own.

I was recently asked to review a new gluten free cookbook from Bob’s Red Mill. Since I love cookbooks, and Bob’s Red Mill makes some of my favorite gluten free products, I knew I had to say yes. Especially since the cookbook was full of whole grain gluten free recipes.

Gluten Free Ancient Grain Cookie-

If you are gluten free, or know someone that is gluten free, you probably know that gluten free doesn’t always mean healthier. Yes, in many people it can improve their health, but that does not mean that it is healthier food in general.

Gluten free flours and ingredients are often full of starches and grains like white rice. Those are not the healthiest of ingredients, especially when eaten in large quantities.

That is why I loved the idea of this new cookbook Bob’s Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes. It is full of recipes that are not only gluten free, but that use whole grains and less starchy ingredients. Ingredients like chia seeds, millet, quinoa, oats, amaranth, and more.

If you are looking to increase the whole grains in your gluten free diet, this cookbook has a lot of great ideas. From soups and salads to breakfasts and desserts. This book has a wide range of healthier, whole grain, gluten free type recipes.

It also has a section where it goes into detail about each grain and the best ways to use and cook them. This information is helpful if you are not familiar with some of the grains and ingredients.

Gluten Free Ancient Grain Cookie--

The recipe I decided to try from the cookbook was the Ancient Grain Chocolate Chip Cookie. When I saw the millet and the chia seeds in the recipe I knew it was one I wanted to try. Both of those ingredients are ones that I have been wanting to include more of in our gluten free diet.

These Ancient Grain Chocolate Chip Cookies were really good. They were not your traditional type cookie. They were more of a healthier type cookie, but they were very good. Several in my family might have even eaten one or two of these for breakfast, but we won’t mention who. :-)

I did think these cookies were best the first day or two. By the third day the texture was a bit off on them. If we don’t eat them all in the first day or two the next time I make them, I will probably freeze them so they will keep longer. But that is pretty common with many gluten free baked goods. They just don’t hold up quite as well as normal baked goods do.

If you are looking for a healthier type cookie that is gluten free this is a great one to try. And if you are looking for whole grain gluten free recipes I think you will enjoy Bob’s Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes.

The chocolate quinoa waffles are the next recipe from the book that on my to try list. They look so good!

Now for the recipe.

Gluten Free Ancient Grain Cookie__


Lynn's Kitchen Adventures


  1. Hi…about how many cookies did you make from this recipe? Also, did you grind your own millet flour from uncooked dry millet, AND could the chia seeds be left out of the recipe? Thanks Lynn!

    • The recipe said 30 cookies, I got closer to 2 dozen. I did not grind my own millet. I know you can, but for this I just used a millet flour. And yes I think you could leave the chia seed out since it is not that much, but you might want to increase the millet flour a little to make up for it. I hope that helps.

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