Um.. what? That’s what I expect from the majority of you readers after reading the blog post title. Chickpea flour/garbanzo flour/gram flour has a high proportion of protein in comparison to other flours, and also has no gluten. For people out there who have to rely on gluten free baked goods, here is finally a chocolate chip cookie recipe that tastes identical to the real thing!
While these cookies end up delicious and taste identical to other chocolate chip cookies, the cookie dough itself is not as tasty because the chickpea flour has a slightly bitter taste when raw. My recommendation: don’t waste your time eating this dough. Bake ’em all up because these end up chewy in the middle and crisp on the edges, and the high protein content could
fool rationalize you into eating these for breakfast!
Chickpea Flour Chocolate Chip Cookies (Gluten Free) (Makes 3 dozen)
- 2 and 1/4 c chickpea flour
- 1 tbsp baking soda
- 1 tsp xantham gum powder
- 1 tsp salt
- 1 c butter (2 sticks)
- 3/4 c granulated sugar
- 3/4 c brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 c chocolate chips
Preheat the oven to 375 degrees. Combine the dry ingredients, and cream the butter, sugars, and vanilla separately in another bowl. Add the eggs to the wet ingredients and then combine the dry into the wet. Stir in your chocolate chips.
Drop spoonfuls onto a parchment paper covered cookie sheet. Bake them for 9 to 11 minutes, and safeguard the freshly baked cookies from your dog!
Yes, if you couldn’t tell, I’m a dog person,