I hardly ever make gluten free cookies, except for the flourless peanut butter ones, because the end result just never seems comparable to the real thing. But….I received a note in the mail this week from my sweet friend Deborah in Stillwater, OK, and she had included a recipe she cut out of their local newspaper for gluten-free chocolate chip cookies, so I decided to try it out. It was unusual in that it called for an interesting mix of flours that I happened to have in the pantry, but hardly ever use for my own GF baking. I had picked up the chickpea flour at a local international foods store for some Indian food recipes. This is usually a less expensive way to get some of these specialty flours. This recipe comes from a bakery and cafe in Poughkeepsie, NY called Soul Dog. You can check it out further
here.
Chocolate Chip Cookies
First Make the GF flour mix:
2 1/3 cups chickpea flour (also called besan or gram flour)
2/3 cup corn starch
1/4 cup sugar
3 1/2 tsp xanthan gum
1 1/2 tsp salt
1 tsp cream of tartar
Cookie Recipe:
1/2 cup canola oil
1/2 cup butter (Their recipe calls for ALL canola oil)
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/3 cup GF flour mix (I used a bit more than this)
1 tsp baking soda
1 tsp salt
2 cups chocolate chips
Combine oil and sugar in large bowl and mix on medium high speed. Add eggs one at a time, mixing until creamy. Add vanilla. Gradually add flour, baking soda, and salt. Stir in chocolate chips. Drop by rounded teaspoons about 2 inches apart on baking sheet. Bake 10-12 min @ 350*. Cool on wire rack. Makes about 2 1/2 dozen.
Just like the real thing! Kayla had a bunch of girlfriends over for a playdate this morning and they gobbled them up without noticing any difference from a regular chocolate chip cookie! Success!
🙂
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Congrats on your success, Melanie! I haven't been able to find chickpea flour yet. I have used chickpeas themselves to make a flourless chocolate cake before. It was great. I can't wait to find chickpea flour and try this recipe. 🙂
Usually finding the right flour can mean that you can easily convert old gluten-containing recipes to gf. I loved it when I started doing that. (Before then, I had almost thrown away all my old recipes.) Just always remember to add about 1/2 tsp xanthan gum per cup of gf flour.
I have read that we should be a bit wary of the international flours, particularly Indian because of cross contamination issues. Fingers crossed that you all do fine with this flour. I use the Asian white rice flour/cornstarch combo I've shared before most of the time and I've had no gluten issues from it. I did have issues with a Latino white rice flour and suspected cross contamination.
Have a great weekend!
Shirley