Gluten Free Chocolate Chip Cookies (with Garbanzo Bean and Fava Flour)

These are my new favorite gluten free chocolate chip cookies made with Bob’s Red Mill Garbanzo & Fava Flour. It was incredibly satisfying to finally have some success with garbanzo bean and fava flour. Usually, the bean taste is too pronounced. But in this recipe, the brown sugar completely balances out the bean flour and they are wonderful cookies. I like to add finely ground cashews to add a buttery taste to these gluten and dairy free chocolate chip cookies. You don’t even know that they have bean flour in them. They taste remarkably similar to Tate’s chocolate chip cookies and have slightly more fiber and protein than the typical chocolate chip cookie. If you don’t have bean flour on hand, use whatever gluten free flour or regular flour you want. (If you use regular flour you can omit the xanthum gum.) Also, here is my even more popular chocolate chip cookie recipe made with Authentic Foods flour.

1.5 cups Bob’s Red Mill Garbanzo & Fava Flour
1 teaspoon baking soda
1 teaspoon salt
1/2 tsp xanthum gum
1 cup spectrum shortening
1.5 cups dark brown sugar
2 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.)Enjoy Life Chocolate Chips
1/2 cup finely ground cashews (optional)

Mix the garbanzo and fava bean flour, baking soda and salt together.
Cream the shortening and brown sugar together until light and fluffy.
Add eggs and vanilla and beat until combined well.
Add flour mixture to the butter/shortening egg mixture and mix well.
Add 1/2 cup of finely ground cashews. I grind this in a old coffee grinder. Shaking the coffee grinder while grinding seems to work best.
Stir in Enjoy Life Chocolate Chips.

Use a mini ice cream scoop to scoop 2 Tablespoons of batter into ball on sheet. Bake in 375ยบ oven for 9-11 minutes until light brown. Careful if you are using nuts because they go from cooked to brown pretty easily. Less done cookies will be soft and chewy. More done cookies will be crunchy.

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  • TG - I love these too. Dr. Lucy's choc chip cookies are fantastic as well. My son is hooked on them and they are also Gluten free.ReplyCancel

  • Anonymous - I love this recipe. It is a staple at our house.
    I cut way back on the sugar and only add 1/2 cup.
    I also make them using a chia seed egg (1tsp ground chia seed:1/4 water per egg) as we can't eat egg at our house.
    Everybody I share them with loves them too!ReplyCancel

  • Liquor License New York - This really looks delicious. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Handler Certification.ReplyCancel

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