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The best way to get your family to try something new, I mean really new, is to disguise it as something familiar and offer it when they're not suspecting anything devious.
As my husband was getting dressed this morning, I offered him what looked very much like a chocolate chip cookie, warm from the oven.
"Oh!! Chocolate chip cookies!" as he popped it in his mouth.
"Kind of", I responded.
He looked at me.
"Well, there are chocolate chips in it, and it is a cookie."
"Is it a pumpkin cookie?"
"Nope. No pumpkin. But do you like it?"
"Well there's cinnamon it in, that's for sure."
"No cinnamon, but what a great idea honey. So, how do you like their flavor?"
Seeing he was completely caught up in solving the mystery, I conceded a hint. "They're gluten-free."
A frown appeared on the horizon.
Quickly, "I used garbanzo bean flour, coconut oil, and threw in some miso. It's for a Sunday Supper GF theme."
He looked at me like I'd lost my mind, but admitted "Well, I have to say, they're really good."
Yes they are. But these are not your grandmother's Toll-house cookies. And you know what, that's ok. It's good to get out of the box sometimes and try something new.
Garbanzo bean flour chocolate chip cookies (or say this 10 times fast: Chocolate Chip Chickpea Cookies since garbanzo flour is also known as chickpea flour) pop up on the internet every now and then, and I've been curious. The ones that caught my eye in particular were this one and this one. But I had to make mine at high altitude, and that means less flour, more liquid, and little Ginger Rogers dancing in heels.
Honestly, mine didn't come out of the oven looking like either of these. Has that ever happened to you when you make something? Mine held the dome shape a little more, and were also a little cakier than either of the others sounded, less chewy. That might be related to baking at high altitude, or to the changes I made (hello miso), so I see more experimenting ahead - even though these cookies were a solid winner for us. Going gluten-free sometimes is a good thing for us all, whether we suffer Celiac's Disease / gluten-intolerance or not.
If you love cookies with chocolate chips in them, check out this peanut butter oatmeal chocolate chip cookie recipe. It's fabulous.
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{High-Altitude} Gluten-Free Chocolate Chip Cookies with Chickpea Flour
Print Recipe Save Pin Recipe Add to Recipe Collection Add to Shopping ListIngredients
- ยฝ cup + 2 teaspoon coconut oil melted
- โ cup coconut sugar
- 2 tablespoons light brown sugar packed
- 2 large eggs room temperature!
- 1 teaspoon vanilla extract
- 2 tablespoons gluten-free white miso paste optional
- 6.3 ounces 1 ยฝ cups minus 2 tablespoons garbanzo (chickpea) flour
- ยฝ teaspoon baking powder
- 1/16 teaspoon pinch kosher salt + more for finishing sprinkle
- ยฝ cup chopped 72% chocolate or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350˚F and line 2 baking sheets with parchment paper.
- In a medium bowl large enough to hold all of the ingredients, stir together the melted coconut oil, sugars, eggs, and miso. Either a large metal spoon or a whisk work fine for this.
- In a small bowl, whisk together the flour, baking powder and salt. Add to the bowl containing the coconut oil, and mix together with a large metal spoon. The batter will thicken both from the addition of the dry ingredients, and the gradual hardening of the coconut oil as it cools. Fold in the chocolate pieces.
- Use a medium-size ice cream scoop and scoop out the batter to form cookie balls on the prepared baking sheet. Very lightly sprinkle a little salt on top. You just need a few grains of salt on each cookie. Bake for 10-12 minutes. I bake one sheet at a time since they're not in the oven for long. If you bake both cookie sheets at the same time, add 1-2 minutes to the baking time, and switch around the sheets half-way through baking.
- Slide the parchment paper with the cookies onto a cooling tray.
Notes
- Reduce the coconut oil to ยฝ cup
- Reduce the eggs to 1 large egg
- Increase the flour to 1 ยฝ cups (6.75 ounces)
- Increase the baking powder to 1 teaspoon
Liz
I have some unopened white miso---wonder if Bill would notice if added a bit to his cookies? I'm betting it gives a nice, indescribable flavor---I'm very curious!
The Wimpy Vegetarian
I've decided to start adding miso paste to a lot of things. I can tell you it really worked in these cookies! It added a depth of flavor and a little tanginess.
Marion Myers
I love the banter between you and the hubs haha Too cute! I totally agree about it being a good thing to try something 'out of the box' now and then. I'll have to give these a try sometime. Thanks for sharing!
Natalie
I never thought of baking with chickpea flour - these cookies look so good! I have to give it a shot, really curious about the taste ๐
The Wimpy Vegetarian
This was my first time to bake with it, and I'm looking forward to experimenting more!!