GF/DF - Chocolate Chip Cookies
I’ve been on the quest. The quest to make the best gluten and dairy free cookies ever. I’m personally not allergic to gluten or dairy, but a lot of people I know are. I got pretty close a few weeks ago when I used a blend of gluten-free flour and almond flour. But then, I discovered garbanzo bean flour. Also as an added bonus this recipe is also refined sugar free. I used coconut sugar instead of white/brown sugar.
1/2 cup vegan butter (like Earth Balance, soy-free)
1/2 cup coconut sugar
1 teaspoon vanilla extract
1 1/2 cups garbanzo bean flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark chocolate chips (I personally like the enjoy life chips)
Preheat oven to 350 degrees F. Line a large baking sheet with a silpat.
In a large bowl mix together melted and cooled vegan butter, coconut sugar, egg and vanilla extract until creamy.
In a separate bowl, mix together (with a fork or whisk) garbanzo bean flour, baking soda and salt. Add the dry ingredients to wet ingredients until well combined. Fold in chocolate chips. Use a small cookie scoop to scoop dough onto the baking sheet.
Bake at 350° for 9-11 minutes or until edges are slightly golden brown. Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool.
Makes 20-24 cookies (depending on how many you snack on).