These gluten free chocolate chip cookies are so easy to make! Plus – they’re healthier than your usual cookies, without sacrificing that crispy-on-the-outside, chewy-on-the-inside texture. Enjoy!
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 Recipe
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!
- 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
- 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!
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. Press the balls down a bit with the spoon.
4) Bake ~12 to 15 minutes (check to test doneness).
Deeeelish. My official taste tester (Matt) gave them two thumbs up!
Looking for more awesome gluten free treats? Check out some more of my favorites: