Gluten Free Cashew, Chickpea, Choc Chip Cookies

Total Time
Prep 15 mins
Cook 20 mins

Made these up for DH as a low carb, high protein sweet fix. Basically you can make them with any kind of nut butter, I suppose, but maybe you will need some more sweetener then. Cashews have a natural sweetness which goes well with the chickpea flour (besan or garbanzo flour); I choose it because I didn't want to add too much sweetener. The sweetener I used was half agave syrup and half corn malt syrup (not high fructose syrup). Next time I'll try half maple syrup. The egg should be medium, not large.


  1. Preaheat ovven to 350 degrees F (180 degrees C).
  2. Beat together cashew butter, honey (or syrup) and egg.
  3. Add salt, soda and chickpea flour, mix well and add chocolate chips.
  4. The dough will be sticky, but just okay to pinch off pieces, roughly roll them into balls between walnut and ping pong ball size and flatten to about 1/3 inch rounds on greased or paper lined cookie sheet.
  5. Bake at 350 degrees about 10-15 minutes. My first batch needed 20 minutes, the second only 10, so watch carefully - baking time depends on quality and kind of nut butter and which syrup or honey you use. The cookies get firm after cooling!
  6. Let cool on wire rack and store in airtight container in a cool place.