Gluten-Free Chocolate Chia Cookies

Servings: 24 cookies serving(s)

Prep time: 15 minutes

Total time: 28 minutes

Cooking time: 12 minutes

Molasses and chia do wonders for the texture of these fudgy gluten-free chocolate chia cookies.

gluten-free chocolate chia ookies.

If you enjoy gluten-free baking then consider molasses your friend. It has a way of improving the texture of GF baked goods and adds moisture that is always welcome. In this recipe the chia plays a similar role. Together they help to keep these cookies fudgy.

This recipe is not unlike our recipe for Fudgy Flax Cookies, in flavour and texture. You might appreciate that Gluten-Free Chocolate Chia Cookies are lower in sugar than the flax cookies.

I usually have chia in the cupboard but don’t often bake with it. It’s great to be able to tuck it into a cookie recipe. (Have your tried our low-fat Chia Bran Muffins?)

IN this recipe I used Robin Hood gluten-free flour blend, an all-purpose GF flour that includes xanthan gum so you don’t have to add it yourself.

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Gluten-Free Chocolate Chia Cookies

  • Author: Bridget Oland
  • Prep Time: 15 minutes
  • Cook Time: 12 min
  • Total Time: 27

Ingredients

Scale
  • 2 tbsp. chia seeds mixed with 1/4 cup hot water
  • 1/2 cup butter, softened
  • 1/2 cup of sugar
  • 3 tbsp. Crosby’s Fancy molasses
  • 1 large egg, room temperature
  • 1 tsp. vanilla
  • 1 cup gluten-free flour
  • 1/4 cup cornstarch
  • 1/3 cup cocoa powder
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup chocolate chips

Instructions

    1. Preheat oven to 350 F
    2. Line a baking sheet with parchment paper.
    3. In a small bowl, combine the chia seeds with the hot water. Reserve.
    4. Cream the butter and sugar. Add the molasses and beat until well combined. Beat in the egg then vanilla and cooled chia mixture.
    5. In another bowl whisk the flour, cornstarch, cocoa, baking soda, baking powder and salt.
    6. Stir the dry ingredients in to the wet, then stir in chocolate chips.
    7. Drop by heaping tablespoonful (or a medium cookie scoop) onto prepared sheet.
    8. Bake 12 minutes.
    9. Cool on a rack.

 

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The Ultimate Rice Custard Recipe

Servings: 6 serving(s)

Prep time: 10 minutes

Total time: 1 hours

Cooking time: 50 minutes

This classic rice custard recipe gets a little oomph from molasses.

The ultimate rice custard recipe with a silky custard top and sweet rice base.

In my world the ultimate rice custard recipe has a silky custard top and sweet rice base. It is not to be confused with rice pudding, a creamy cousin.

This is a slight variation of the rice custard recipe I grew up with. I add a little molasses and reduce the sugar. The end result is a lightly sweet custard that suits breakfast as much as dessert.

The ultimate rice custard recipe with a silky custard top and sweet rice base.

Mom would often make this custard for dessert when we had leftover rice from a previous meal. I always loved it, but used to pick around the raisins. These days I appreciate the raisins for their bright flavour and added texture to balance the rice. (I use Thompson raisins in this recipe.)

Recipe tips:

  • I use 1% milk in my custard but you could use whole milk for a richer flavour and texture. As well, I always use leftover basmati rice. Brown rice is good too. 
  • As for cooking time, you want to cook it long enough that the custard is set but you don’t want the custard to lose it’s silky texture. You’ll know it’s done when the centre is set but still jiggles slightly. Insert a knife in the centre. The custard is ready when the knife comes out clean.

Do you prefer puddings? Try our Gingerbread Pudding recipe or our Sticky Toffee Pudding

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The Ultimate Rice Custard Recipe

This is a classic old-time rice custard recipe with a silky custard sitting atop sweet rice and raisins. A little molasses adds lovely flavour.

  • Author: Bridget Oland

Ingredients

Scale
  • 1 ½ cups cooked rice
  • 1/3 cup raisins
  • 2 cups milk
  • 4 large eggs, beaten
  • 1/3 cup sugar
  • 2 Tbsp. Crosby’s Fancy Molasse
  • 1 tsp. vanilla
  • ¼ tsp nutmeg

Instructions

  1. Preheat oven to 350 F
  2. Spread cooked rice in the bottom of a 6-cup baking dish and sprinkle over the raisins (breaking up any clumps).
  3. Whisk together the milk, eggs, sugar, molasses, vanilla and nutmeg
  4. Gently pour over the rice.
  5. Bake, uncovered, 45-55 minutes, until the centre is set and a knife comes out clean when inserted in the centre. 
  6. Serve warm or cold

Notes

I use a 6-cup baking dish for this recipe (1 1/2 quart)

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