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    You are in: Home / Recipes / Small Batch Gluten Free Chocolate Chip Cookies Recipe
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    Small Batch Gluten Free Chocolate Chip Cookies

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    3RiversCook's Note:

    This recipe is inspired by the The Gluten free baking book by Donna washburn but I have made many changes that I believe impove the cookies texture and flavor. You could use any bean flour that you like i prefer the flavor of white bean flour also called great northern bean flour but garfava or garbanzo bean flour can work too. This makes only a small batch of cookies that is great when you don't need two dozen cookies.

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    Serves: 2-3



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Line a cookie sheet with parchment.
    3. 3
      In a medium bowl mix the first six dry ingredients together and whisk to make sure everything is well mixed.
    4. 4
      In a small bowl add melted butter add both sugars and mix till nice and lightly fluffly, this can be done by hand with a whisk. Add the yolk, yogurt and vanilla and mix to incorporate.
    5. 5
      Add the wet ingredients to the dry ingredients and mix until well incorporated.
    6. 6
      Then add chocolate chips and nuts, if using.
    7. 7
      Scoop into 1 1/2 tablespoon balls into a cookie sheet that is lined with parchment.
    8. 8
      Bake 10-12 minutes until light and golden.

    Ratings & Reviews:


    Nutritional Facts for Small Batch Gluten Free Chocolate Chip Cookies

    Serving Size: 1 (106 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 660.2
    Calories from Fat 345
    Total Fat 38.3 g
    Saturated Fat 22.9 g
    Cholesterol 144.3 mg
    Sodium 668.7 mg
    Total Carbohydrate 82.5 g
    Dietary Fiber 3.8 g
    Sugars 62.8 g
    Protein 4.9 g

    The following items or measurements are not included:

    great northern bean flour

    tapioca starch

    xanthan gum

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