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Feed Zone Recipe: Gluten-Free Chocolate Chip Cookies

Give this tasty, healthy snack a try!

Give this tasty, healthy snack a try!

When Dr. Allen Lim left the lab to work with pro cyclists, he found that athletes were weary of processed bars and gels and the same old pasta. So Lim joined professional chef Biju Thomas to make eating delicious and practical.

When the menu changed, no one could argue with the race results. Their groundbreaking Feed Zone Cookbook brought the favorite recipes of the pros to everyday athletes.

In their new cookbook, Feed Zone Portables, Chef Biju and Dr. Lim offer 75 all-new portable food recipes for cyclists, runners, triathletes, mountain bikers, climbers, hikers, and backpackers.

RELATED: Feed Zone Recipes On

While preparing the Feed Zone approach for his athletes, Dr. Lim discovered an important clue about why so many pro cyclists had been abandoning highly processed nutrition products. Pro athletes had been leaving these products at home because of bloating and digestive distress that often occurs when highly concentrated carbohydrate solutions enter the gut. These unnatural concentrations can temporarily dehydrate athletes and cause negative side effects.

Real foods, with much higher water content and natural sugar concentrations, digest more easily, more quickly, and with the less likelihood of dehydration, bloating, and GI distress.

Feed Zone Portables features real food recipes that are simple, delicious during exercise, easy to make, and ready to go.

Here is a sample recipe from Portables to try on your next ride or run.

Gluten-Free Chocolate Chip Cookies

1 cup brown rice flour
2 tablespoons potato flour
1 tablespoon brown sugar
1 teaspoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon coarse salt

1/2 cup almond milk, heated
1 tablespoon coconut oil
1 egg
1/2 teaspoon vanilla extract
1/4 cup semisweet chocolate chips

Top It Off
2 tablespoons raw sugar + 1 tablespoon coarse salt

Heat oven to 350 degrees. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.

In a large bowl, combine the dry ingredients.

Heat the milk for 90 seconds in the microwave, or until very hot. Add the coconut oil or butter to the hot milk to melt it (nut butter cookies don’t require oil). Quickly whisk in the egg or almond butter and any other wet ingredients.

Pour the hot mixture into the bowl of dry ingredients. Stir until thoroughly combined. Fold in the chocolate chips.

Set the dough aside to cool for a moment as you prepare the topping. Shape cookies into 12 golf-ball size balls, lightly flatten, and top with a generous pinch of sugar, cinnamon, nuts, or sugar-salt. You will have topping left over.

Bake for 15 minutes.

Let the cookies cool and store them in an airtight container. Keep them separated so they do not stick together.

Nutrition Information Per Serving
91 calories, 3 grams of fat, 116 mg of sodium, 15 g of carbs, 1 g of fiber, 2 g of protein, 43 percent water content.

Reprinted from the new cookbook Feed Zone Portables with permission of VeloPress. Find Feed Zone Portables in your local bookstore, bike shop and online. Learn more at

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