Gluten-Free Chocolate Chip Cookies

For last night’s treat, I decided to try something a little different…and I’m loving the results. Just look at how gooey these are:

Gluten-Free Chocolate Chip Cookies

There are three things you should know before you consider making these gluten-free goodies yourself:

1. These cookies are delicious when they come out of the oven (and pretty good when re-heated) but they are definitely not meant to be eaten cold.

2. There’s a secret ingredient that might make you cringe, but have faith. These cookies are so yummy, you’ll forget that the main ingredient is chick peas. Yes, you read that right…chick peas! (also known as garbanzo beans) Don’t worry. Just try it!

What You’ll Need:

1.25 cups canned chick peas

2 tsp vanilla extract

1/2 cup peanut butter (the original recipe suggests natural peanut butter, but I used regular–they would’ve been less oily with the natural kind)

1/4 cup honey (or agave nectar)

1/2 cup chocolate chips

Yields about 15 cookies.

What to Do:

1. Preheat your oven to 350°F

2. Combine all the ingredients (except the chocolate chips) in a food processor and blend until smooth

3. Add the chocolate chips and stir or pulse a couple times. The mixture will be very thick and sticky.

4. With wet hands, form into 1.5″ balls and put them onto a pan lined with parchment paper or cooking spray. (If you want them to look more like normal cookies, press down slightly on the balls…they don’t rise much)

5. Bake for about 10 minutes, and eat ’em while they’re hot!


This recipe was adapted from Texanerin Baking. Thanks for the inspiration!


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