Servings
24
Prep Time
10 minutes
Cook Time
11 minutes
Author:
Missy J’s
These are the perfect healthy substitute for the traditional chocolate chip cookie that is loaded with bleached flour and tons of refined sugar. They come together quickly and easily and do not require a mixer.
The secret ingredient is garbanzo bean/chickpea flour. You would never know that these were made with gluten free flour, let alone garbanzo beans! Warning: Do not taste the dough! It looks yummy, but tastes like sweet garbanzo beans. Once these bake and cool the bean taste magically disappears. Just be patient and wait for the end result, we know you’ll love them.
Ingredients
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¾ cup(12 tbsp) butter or coconut oil, melted and cooled
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¾ cup coconut sugar
2 eggs, room temperature
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2 tsp vanilla extract
1 ½ cups garbanzo bean/chickpea flour
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1 tsp baking soda
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½ tsp sea salt
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1 cup carob chips of choice
GLUTEN FREE CAROB CHIP COOKIES
Directions
GLUTEN FREE CAROB CHIP COOKIES
Preheat the oven to 350° F. Line a large baking sheet with parchment paper and set aside.
In a large bowl mix together melted and cooled butter or coconut oil, coconut sugar, eggs and vanilla extract until smooth and creamy. Make sure your butter or coconut oil is not hot so that it does not cook your eggs when you mix everything together.
In a separate bowl, whisk together garbanzo bean/chickpea flour, baking soda and salt.
Add dry ingredients to wet ingredients and stir with a wooden spoon until well combined. Fold in carob chips.
Use a small or medium cookie scoop to scoop dough onto a parchment lined baking sheet.
Bake at 350° for 9-11 minutes or until edges are slightly golden brown. Do not over bake, these taste much better a little underdone so they are chewy. Allow cookies to cool on a cookie sheet for 5 minutes and then transfer to a wire rack to cool. Makes 24 small cookies.
Store leftovers at room temperature for a few days or in the fridge for at least a week.
Recipe Note
