I’m going to an event and need to bring a dish. One of the participants asked me to please bring something gluten free for dessert. I did a web search, talked to people at my local food co-op and ran into the problem that a lot of the recipes that are gluten free are also vegan or have other dietary restrictions (low fat, low sugar, allergy conscious).
Based on my research, though, I have put together a pretty good gluten free chocolate chip cookie recipe using a combination of flours, including chickpea/garbanzo bean flour. Another plus side on the use of chickpea/garbanzo bean flour is that you’re increasing the amount of protein per cookie, so you can even eat enough to replace regular meals!
When using chickpea/garbanzo bean flour, you want to use about 75% of it and 25% of another flour (this recipe uses almond flour). Also, I recommend adding nuts (usually optional but here their presence explains the slight hint of nuttiness from the flours).
Gluten Free Chocolate Chip Cookies
1/2 cup plus 1 tablespoon almond flour
1 1/2 cups plus 3 tablespoons chickpea/garbanzo bean flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla
2 cups good quality semi-sweet morsels (I used Ghirardelli)
1 cup chopped pecans
Preheat oven to 375 degrees F.
Stir flours together with baking soda, cinnamon and salt. Set aside.
Beat butter with sugars on medium speed until creamy. Add eggs one at a time. Add vanilla. Reduce speed to low and blend in the dry ingredients. Once combined, mix in chocolate chips and pecans.
Drop by tablespoon onto ungreased cookie sheets. Bake for 9-11 minutes, turning cookie sheets once around the middle of the cook time. Cookies will be a light golden brown and they will spread out, so reduce that by putting the mixer bowl in the fridge while one sheet cooks.
These won’t replace my go-to chocolate chip cookie recipe but they are delicious with a glass of milk and quite good enough to take to a pot-luck when you want to be sensitive to the gluten free folks out there.