I come back to this problem every year at Christmas. I have a few go to cookies that are pretty decent, but I've never been able to make a basic chocolate chip cookie that compares in any way to the traditional version.
But everyone wants cookies at Christmas, so I keep trying, and this year I have made a new discovery: Chickpea Flour!! I don't know why I haven't figured this out before. I've used flour blends that contain various bean flours, but I've never made anything with just straight up Chickpea Flour. It works amazing for cookies! These are hands down the best gluten free chocolate chip cookies I've ever made. They are chewy, crispy around the edges and actually hold together. Plus, chickpea flour is quite affordable for a gluten free flour. A 2 pound bag (907g) costs $3.70 at my Superstore (pictured below). I believe a few other brands sell it too, including Bobs Red Mill (450g for $3.50-$4) on Amazon.ca and Well.ca. And as an added bonus, chickpea flour is super healthy - full of fibre and protein.
This is my third batch in the last month and I've finally managed to snap some pictures so I can share the recipe with you :) I've also made amazing biscotti with chickpea flour and will be testing it in a few more cookie recipes this month, so stay tuned for more chickpea flour cookies!
I find it helps a lot to refrigerate the dough for at least an hour before baking. The cookies don't spread out as much that way. And FYI, raw chickpea flour tastes awful, so don't freak out if you hate the raw dough. The bitter taste disappears when the flour is cooked.
makes 2 dozen small-medium cookies
1 1/2 cups Chickpea Flour
1/4 cup White Sugar
1/4 cup packed Brown Sugar
1/2 cup Butter, softened
1 tsp Vanilla
1/2 tsp Salt
3/4 tsp Baking Soda
2/3 cup Chocolate Chips (more if you want)
Cream butter and sugar.
Beat in egg and vanilla.
Add remaining ingredients except chocolate chips and stir the top layer a bit, then mix to thoroughly combine everything.
Stir in chocolate chips.
Refrigerate for at least 1 hour.
Roll into 1 1/2 inch balls and place on a parchment or silicone lined baking sheet. Press down slightly.
Bake at 350 for 10-12 minutes or until the bottoms are lightly browned.
Let cool on the baking sheet.
Store in an airtight container on the countertop or freeze for later.
Cream butter and sugar