Chickpea Flour Chocolate Chip Cookies (Gluten-Free)
I bought some chickpea flour, and I really wasn't sure what to do with it. I found this recipe, and I tried it. The cookies turn out kind of cake-like, but nice. One word of caution, the batter tastes disgusting, but it shouldn't be a reflection on the end result.
- Ready In:
- 1⁄2 cup butter
- 2 cups brown sugar
- 2 eggs
- 1⁄4 teaspoon vanilla
- 2 cups chickpea flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 2⁄3 cup chocolate chips (optional)
- chopped nuts (optional)
- Preheat oven to 350°F.
- Mix butter, sugar, eggs, and vanilla.
- Mix chickpea flour, salt, soda, and baking powder in a separate bowl.
- Add dry ingredients to wet ingredients and mix thoroughly.
- Stir in chips and nuts.
- Drop by the tablespoon onto a baking sheet. I use parchment paper, but if you don't, grease the baking sheet. (If your dough is very thick, push it down and spread it out a little. My dough was soft and sticky, and it melted and spread out in the oven.).
- Bake at 350F for 10-15 minutes. These cookies will have to be a little darker than golden brown so that they will set and hold together.
- Let cool on the baking sheet for a few minutes before removing. Cool completely on a wire rack.
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I was able to make these in 20 minutes, maybe less & they were very good. Moreover, they are a great base to add things to and mess with for variety. I found the dough very sticky and the yield a little low, but not too hard to deal with.<br/>I used 1/2 Erythritol 1/2 Splenda so they were sugar-free.<br/>For people who don't know erythritol, it is a great substitute for sugar as it has the weight and mouthfeel of sugar, without the calories. It's a little expensive so I often use 1/2 erythritol and 1/2 some other sugar substitute.
I've made these cookies twice. The first time I followed the recipe except using maple syrup (1.5 cups) in place of sugar. My cookies all flowed into each other in the oven to make big cookie-sheet sized cookies! They were still SO TASTY so I tried making them again. This time I added 1 tsp xanthan gum to the recipie and it still happened, though not as badly. That is why I am giving it 4 stars-- otherwise the taste is 5 stars. And don't forget to grease those cookie sheets really well or use parchment paper to prevent sticking.
This recipe makes a near-perfect cookie. My gluten-TOLerant boyfriend eats most of them every time I make them >(. I tried adding cocoa powder to the mix - about 1/3 cup - and got a fantastic, rich & chewy brownie cookie. They are super sweet, and still turned out great when I reduced the sugar by 1/3. Now I want to experiment with adding oats and chocolate chips, and eventually do a soft gingersnap version. Thanks, MissLinguist!