I have a fun new recipe for you guys today — gluten free chocolate chip cookies!
A few weeks ago I bought a bag of chickpea (garbanzo bean) flour on a total whim, and the dreary weather this past weekend finally inspired me to try it out! I decided to bust out my neglected coconut oil for the occasion as well.
Don’t let chickpea flour (which you can find online or in health food stores) freak you out — I promise you can’t taste it at all. Matt was SHOCKED when I told him that the cookies he was currently demolishing had beans in them. 
Just don’t taste the raw batter!
Gluten Free Chocolate Chip Cookies
Makes 2 dozen cookies
These cookies are hearty and flavorful — I love the hint of coconut and banana and there’s no bean flavor, I promise. Just a little extra sneaky protein in the form of chickpeas. 
So healthy you can eat them for breakfast — and we have been!
Ingredients:
Dry:
- 2 cups rolled oats*
- 3/4 cup garbanzo bean (chickpea) flour
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet:
- 1 very ripe medium banana, mashed
- 1/3 cup coconut oil (warmed in microwave until liquid)
- 1 teaspoon vanilla extract
- 1/4 cup nonfat plain Greek yogurt
- 1/3 cup walnuts*, chopped (optional)
- 1/3 cup chocolate chips (or raisins)
*If you need this recipe to remain gluten free, be sure to buy oats and walnuts that are certified gluten free. Both are naturally gluten-free but can often be contaminated in processing — just a heads up!
Instructions:
Preheat oven to 350.
1) In a large bowl, mix all dry ingredients. In a separate bowl, mix all wet ingredients, except for the walnuts and chocolate chips.
2) Add wet ingredients to try and mix. Add in walnuts and chocolate chips and mix.
3) Grease or cooking spray two baking sheets. Use a spoon to form the batter into uniform sized balls and drop them onto the baking sheet evenly spaced. If you like your cookies to be flatter, press the balls down a bit with the spoon.
4) Bake 18 minutes. If the cookies are pressed down to be flatter, bake ~12 to 15 minutes (check to test doneness).
Deeeelish. My official taste tester (Matt) gave them two thumbs up!
I made our batch using raisins instead of chocolate chips because when I went to get the chocolate chips out of the pantry… I released we didn’t have any. #fail. Oh well. Raisins are awesome, too.
Don’t forget a cup of tea (or a glass of milk)!
Happy Tuesday!
I’ve made a ton of wheat-free baked goods using chickpea flour, and my boyfriend can never tell. For each cup of wheat flour, I use 3/4 cup chickpea flour, 1/4 cup almond flour, and 1/4 cup cornstarch. To save money, I make my own chickpea flour and almond flour.
Of course, he just might think they taste good because I use outstanding chocolate. Hard to say.
Making these for book club tomorrow!! One of the girls is gluten-free, but I think we’d ALL enjoy these
Yay I hope they are a hit!
These look great!
Looks like a yummy cookie recipe! I saw the garbanzo bean flour in the store the other day and thought to myself….hmmm?? I love that blue cup! Where did you get that?
I honestly don’t even remember – I’ve had it forever!
I use that flour all the time because it’s one of the cheaper GF flours I’ve found and I love it!
These look great! Can’t wait to make them! Is there something I can use instead of coconut oil?
You can use canola oil, but then you won’t have the awesome coconut flavor!
These look awesome!! I’ll have to try it out and I definitely will not be telling anyone they were made with chickpea flour!!:)
Nice! I’ve had some altercations with garbanzo flour causing me to have some funky tasting cupcakes, but this looks promising. Now to find some GF oats in South Africa… Should’ve brought some back a few weeks ago!
Haha “altercations”… I love it.
These look great! Love the chickpea flour
Yes sirree, my mouth is drooling. I have a UMW Circle meeting Thursday morning and these will surely be a hit.
I am baking them as we speak! I didn’t have garbanzo flour, so am using a whole rice flour I had in the pantry. I also added a bit of cranberries to the mix and they look amazing, even as dough!
Can’t wait to try them as soon as they cool from the oven.
Thanks for the recipe, it was quick to whip up!
Enjoy!
I am so excited to try these!! I bought garbanzo bean flour a while back and I couldn’t figure out what I should do with it, particularly so it wouldn’t taste like garbanzo beans
These look delicious and healthy. Thanks for the recipe!
Chickpea flour? What an awesome idea!
Hi! I’ve now made these twice and they are delicious! The last time I replaced the chocolate chips and walnuts with almond butter. Yummy!
Mmm – good idea!
Oh and I also added chi seeds for an extra shot of nutrition!
Elisa — we’re making theses again! YUMMY….
Okay, so i really wanted to make these but I couldn’t find some of the ingredients at the grocery store… I didn’t use coconut oil, I just used 1/3 cup water, and a bit of organic shaved coconut flakes. I also couldn’t find the flour, so I bought a regular gluten free flour. I skipped the salt just because I don’t use salt and skipped the baking baking soda because it is not a very natural ingredient…, and honestly, everyone in my family loved them !! Very healthy, and very delicious ! Thank you very much
Glad they came out okay despite all the substitutions!
These really are delicious! I used chocolate chips, raisins, & walnuts. . .
Glad you liked them!