I am so excited to be sharing this recipe today, particularly because I developed it myself. The reason I developed this cookie recipe was because my oldest son is on a gluten free diet and I really hated all the mixes that were in the store. I felt like the gluten free Goldilocks. This one’s too sugary, this one’s too crumbly, this one has things I can’t pronounce! So I sat in my kitchen and went to work.
The really, REALLY, good news! These cookies are not only gluten free, but they are also free of grains, corn, soy, dairy, eggs, and nuts! Vegan!
What I love most about this recipe is that it only contains ONE flour. No mixing of this and that with some starch over here. Hooray for simplicity! This recipe calls for garbanzo bean flour. Yes, bean flour.
I really like using this flour because it is a good source of protein and fiber, and lends a tender texture to baked goods. And you know what else? It’s inexpensive.
Now, I have been working on this recipe for almost two years and have shared it with family, friends, and have even sold them at local farmer’s markets. They have been well received by vegans, those with various food allergies, and even non-gluten free folks. Yes, they are that good! I promise. Cross my heart.
Cookie Dough Ingredient Info. & Tips
- I use Bob’s Red Mill products and buy them in bulk on Amazon.
- I use ground golden flaxseed in my recipe. It works as a binder, as well as, adds some extra fiber and Omegas. While it comes ground, I grind it again using a small grinder (coffee, or smoothie attachment) to turn it into almost a flour like consistency. This is optional, however, it helps with texture. Also, golden flaxseed has a milder flavor, as opposed to regular flaxseed.
- In order to keep the cookies dairy and soy free, use Enjoy Life chocolate chips.
- Cookie dough texture: if when you press the dough onto the baking sheet, it begins to crack severely, the cookie dough is too dry. Add a tablespoon of applesauce at a time until cracks are minimal or non-existent. If the cookie dough is too wet, add a tablespoon of the flour to reach the right consistency. The dough should look like this: The ones above were not flattened as much, and so it made a fuller, dome like cookie (first cookie picture).
- The flatter you press your cookie, the more crisp like it will be. The ones pictured above were more of a soft batch cookie texture.
- Add-ins, like flaked sea salt or bacon, are strongly encouraged, but not required.
Gluten-Free Chocolate Chip Cookie Recipe
Yields: 13 cookies [a baker’s dozen]
- 1 1/2 C. + 2 T. Garbanzo bean flour
- 1/4 C. Golden ground flaxseed meal (ground extra fine)
- 1/4 C. + 2 T. Pure cane sugar
- 1/2 tsp. Sea salt
- 1 tsp. Baking soda
- 1/4 C. + 1 T. Organic applesauce
- 1/2 c. Organic vegetable oil shortening (non-hydrogenated), such as Spectrum
- 1 T. Pure vanilla extract
- 1/2 C. Chocolate chips (minis), such as Enjoy Life
- Flaked sea salt, optional
- Preheat oven to 325 degrees.
- Line baking tray with parchment paper.
- Add all dry ingredients into a large bowl, and mix well.
- Add all wet ingredients into a separate mixing bowl, and mix together.
- Combine the wet with the dry ingredients, and mix until well incorporated. Gently fold in the chocolate chips.
- Using a small cookie scooper, scoop one inch size rounds of cookie dough and place on baking pan. Press the cookie dough using the palm of your hand and round it out into a circle.
- Bake for 8 minutes, and rotate pan. Bake for another 3-5 minutes, or until slightly golden on the bottom.
- While the cookies are still hot, add flaked sea salt, and gently press into the top of the cookie. (Optional step).
- Let the cookies cool completely before handling, as they could crumble. Once cooled, store in an air tight container for up to three days. Cookies can be kept frozen for up to six months, if wrapped in sedan wrap, and placed into a freezer zip lock bag.