Made with a simple recipe, using chickpea flour, you won’t be able to taste any difference in these yummy Gluten Free Chocolate Chip Cookies!
Is there any treat as classic as the Chocolate Chip Cookie? Chewy, flavorful and well… chocolatey, it’s a favorite of young and old alike. And happily this version goes gluten free with zero loss of flavor or texture!
As a natural foodie, I’m a big believer that good food should be available to everyone! So whether you’re gluten free—or just baking for gluten free friends and family—this is for you!
I first tasted these gluten free chocolate chip cookies, developed by cookbook author Camila Saulsbury, at a CSA harvest party. And I learned that she believes cooking gluten free shouldn’t be fussy. Wait, you mean you don’t need to buy, store and mix… 24 teeny bits of different ingredients to use as a flour substitute? Count me in!
And the results?
After gobbling down handfuls of, err a few 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 me?).
I served them at the next party we hosted, and our guests loved them. And they noted the delightfully chewy texture. Hooray!
What is Chickpea Flour?
Chickpea flour is flour that is made from chickpeas or garbanzo beans. Dr Axe says “Eating more legumes is a great way to increase your intake of fiber [which] can reduce the risk of coronary heart disease, obesity, type 2 diabetes and even some types of cancer. Garbanzo beans also offer a good array of vitamins and minerals and even some antioxidants”.
And while you can’t normally just substitute chickpea flour for wheat flour, Camila has done that conversion and created a perfect recipe for you.
Now I must admit that there is one downside to this recipe. It’s that the cookie dough—pre-baking—tastes distinctly of chickpeas. Clearly NOT appealing to a dough snatcher.
However since they’re always telling us not to snitch dough, maybe even that’s a win!
Why You’ll Love This!
Tasty & Chewy. The taste and soft chew make chocolate chip cookies a favorite. And this gluten free version is no different.
Single Ingredient Flour Substitution. All you need is chickpea flour and standard chocolate chip cookie ingredients. I’d probably cook gluten free more often if it were always this easy!
Gluten Free. Pretty much every party I give now has at least one guest who’s gluten free. I love being able to serve them something homemade that’s first rate delicious!
What You’ll Need
- Brown sugar. This adds sweetness and moisture.
- Butter. This adds richness and slows staling.
- Eggs. This adds richness and helps the cookies hold together, rise and stay light.
- Vanilla. This adds flavor.
- Chickpea flour. This forms the bulk of the cookie and substitutes for the wheat flour you would see in a standard recipe.
- Baking powder. This helps the cookies rise and stay light.
- Baking soda. This helps the cookies rise and stay light.
- Salt. This enhances flavor.
- Chocolate chips. Yum!
- Optional pecans or other nuts. You can replace some of the chips with nuts.
- No special tools required!
Step by Step Directions
Beat butter and brown sugar until light and fluffy.
Beat in egg and vanilla.
Combine flour, baking powder and baking soda.
Stir into butter mix until just blended.
Stir in the chocolate chips (and nuts if using). 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.
How to Serve
These would make a fun dessert or snack, especially with coffee or milk. And the popular cookie would be a great contribution to a picnic or potluck–especially since even gluten free eaters can indulge!.
Variations and Special Diets
These should last up to a couple weeks, sealed, and can be frozen in an airtight container for 3-6 months. If the freezer is frost free, however, that time may be reduced.
Packable Picnic Recipes
- Chipotle Hummus from Magical Ingredients
- Classic French Bread from Karen’s Kitchen Stories
- Easy Gluten Free Chocolate Chip Cookies from Art of Natural Living
- Herb Garlic Potato Salad from That Recipe
- Pressed Picnic Sandwich from A Kitchen Hoor’s Adventures
- Southern Style Potato Salad from Hezzi-D’s Recipe Box
Gluten Free Chocolate Chip Cookies
- 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
- optional nuts (see note)
- 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.
Updated from the original Nov 10, 2016 post.
- Strawberry Rhubarb Crumble Pie
- Banana Banshee with Ice Cream (or Not)