Рецепт {Gluten-Free} Chocolate Chip Cookies with Chickpea Flour: #SundaySupper
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. {High-Altitude} Gluten-Free Chocolate Chip Cookies with Chickpea Flour Print Add To Shopping List Prep Time 15 min Cook Time 10 - 12 mins at high altitudes Total Time 15 mins Yields 18 cookies adjust servings Ingredients 1/2 cup + 2 tsp coconut oil, melted 1/3 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 1/2 cups minus 2 tablespoons) garbanzo (chickpea) flour 1/2 teaspoon baking powder 1/16 teaspoon (pinch) kosher salt + more for finishing sprinkle 1/2 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. by The Wimpy Vegetarian Recipe Notes These cookies were made at ~7000 feet. If you're making them at sea level, you'll need to make some changes: Reduce the coconut oil to 1/2 cup Reduce the eggs to 1 large egg Increase the flour to 1 1/2 cups (6.75 ounces) Increase the baking powder to 1 teaspoon This week over at #SundaySupper, we’re all having a gluten-free holiday party. There are a lot of ideas here as you get ready for the big Thanksgiving dinner and beyond. Gluten Free Holiday Recipes #SundaySupper Gluten Free Sunday Supper Recipes Sleigh Ride Starters Pepperoni Soft Pretzels by Grumpy’s Honeybunch Pumpkin Bread with Maple Walnut Glaze by My Life Cookbook Savory Chickpea Banana Pepper Fritters by Sue’s Nutrition Buzz T.R.’s Mulled Cider Martini by Food Lust People Love Seasons Greetings Sides Balsamic Braised Red Cabbage by Take A Bite Out of Boca Gluten Free Au Gratin Potatoes by Sunday Supper Movement Gluten Free Turkey Gravy by Jersey Girl Cooks Gluten-Free Thanksgiving Stuffing or Dressing by Palatable Pastime Roasted Beets and Butternut Squash by Cooking Chat Roasted Brussels Sprouts And Squash With Cranberry Cider Glaze by The Crumby Kitchen T.R.’s Homemade Cranberry Sauce by Hardly A Goddess Making Things Merry Main Dish Chicken Caesar Salad Wrap by Life Tastes Good Easy Mexican Chicken Bowl by A Kitchen Hoor’s Adventures Pork Fried Rice by The Freshman Cook Turkey Ham Scalloped Potatoes and Kale by Cindy’s Recipes and Writings Vietnamese Chicken Salad by Caroline’s Cooking Decking the Halls Desserts Chickpea Flour Chocolate Chip Cookies by The Wimpy Vegetarian Flourless Chocolate Cookies by Pies and Plots Gluten Free Fudge by Our Good Life Grandma’s Peanut Butter Balls by Cricket’s Confections No Bake Gluten Free Fudgy Brownies by Simple and Savory Gluten Free Chocolate Chip Cookies by Desserts Required The Worlds Best Gluten Free Sweet Potato Brownies by Bites of Wellness White Chocolate Crème Brûlée by That Skinny Chick Can Bake Join the #SundaySupper conversation on twitter on Sunday! 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