Every fall, one of my CSAs, Rare Earth Farm, has the best party! Members gather to walk the farm, carve pumpkins, feast on delicious, healthy food and get warmed by a roaring bonfire. Most years I come home with a great recipe or two—this year for Easy Gluten Free Chocolate Chip Cookies.
I was especially excited by this since I have friends with special dietary needs that I like to be able to cook for. Gluten-free is one of the biggies today, but baking without wheat flour has its challenges. Who wouldn’t like an alternative to the typical buying and mixing… oh, 24 teeny bits of this and that as a flour substitute…
When I found the member who baked these cookies, she mentioned that the recipe’s author, (Camilla Saulsbury whose coconut cookbook I reviewed) believes cooking gluten free shouldn’t be fussy. And she has developed a number of recipes that use just chickpea flour to make things easy. Easy? One flour? Sounds good to me!
After gobbling down handfuls of some Gluten Free Chocolate Chip Cookies at the party (and forcibly dragging my husband from the dessert table), I was excited to try making them myself. They mixed up just like regular chocolate chip cookies and actually seemed more resistant to getting hard when baking (have you ever turned out rock hard chocolate cookies like I have?).
I served them after a dinner party we were hosting and our guests confirmed they couldn’t taste chickpeas; they noted the delightfully chewy texture. Yes!
If there was one downside, it was that the cookie dough—pre-baking—tasted distinctly of chickpeas… So if your main reason for baking Gluten Free Chocolate Chip Cookies is dough snitching, you’ll have to keep looking. If you’re a dough snitcher on a diet however…
With so many people eating gluten free today, I am excited to add these cookies to my pantry!
- 1 2/3 cup brown sugar
- 8 Tablespoons butter, softened
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups chickpea flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups chocolate chips
- With an electric mixer, beat butter and brown sugar until light and fluffy. Scrape the sides of the bowl, then add egg and vanilla. Beat for 1 minute.
- Combine flour, baking powder and baking soda. Stir into butter mix until just blended. Stir in the chocolate chips
- Cover the bowl and refrigerate for 1 – 24 hours.
- Preheat oven to 325 F. Spray a baking sheet with non-stick spray or line with parchment paper (the first is greener, the second will result in more perfectly shaped cookies).
- Scoop heaping tablespoons of dough 2 inches apart onto baking sheet. Bake for 15-20 minutes until set and slightly golden on the edges. Remove from pan to cool.