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 – raw chickpea flour is not tasty!
Deeeelish. My official taste tester (Matt) gave them two thumbs up!
Gluten Free Chocolate Chip Cookies Recipe
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)
Instructions:
- Preheat oven to 350.
- In a large bowl, mix all dry ingredients. In a separate bowl, mix all wet ingredients, except for the walnuts and chocolate chips.
- Add wet ingredients to try and mix. Add in walnuts and chocolate chips and mix.
- 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.
- Bake ~12 to 15 minutes (check to test doneness).
Looking for more awesome gluten free treats? Check out some more of my favorites:
