Today is National Cookie Day! And what are the holidays without a big plate of fresh-from-the-oven chocolate chip cookies and a tall glass of milk? Santa Claus isn’t the only one who enjoys a warm cookie or two in December! These egg- and dairy-free KAMUT® wheat cookies are an excellent option at my house when the grandkids come to visit. Give them a try and be sure to let me know what you think.
1/2 cup oil of choice (we, of course, recommend The Oil Barn® high-oleic, organic safflower oil)
1/2 cup maple syrup
2 tablespoons water
2 teaspoons vanilla
1 1/2 cups rolled KAMUT® brand khorasan wheat flakes
1 cup KAMUT® brand khorasan wheat flour
1 cup chocolate chips
1/2 teaspoon sea salt
1/4 teaspoon baking soda
In mixing bowl beat oil, syrup, water, and vanilla until emulsified. Combine flakes, chocolate chips, salt, and soda. Stir into syrup mixture and mix just until everything is evenly moistened. Let rest 5 minutes.
Drop onto baking sheets. Dough will be crumbly. Gently press dough so cookies hold together, should be about 1/3-inches thick. Bake at 350 degrees for 18 minutes.
For more delicious KAMUT® grain recipes, be sure to visit kamut.com