Thursday, January 4, 2018

BAKING WITH MY DAUGHTER :: Gluten-free garbanzo chocolate chip cookies

We were snowed in today so I thought it was the perfect excuse to bake a fresh batch of chocolate chip cookies when my youngest went down for his nap.  Lately, I have been experimenting with garbanzo (chickpea) flour for its protein content (21 g/cup) and its valuable nutrients like iron, vitamin B-6, magnesium and calcium.  When I bake, I like to experiment mixing gluten-free flours to try to amplify the nutritional value of the finished product.  Right now, I am using garbanzo flour alone and in combination with almond flour.   

Here is my recipe (makes 12 cookies):
1 banana
1 egg
1 tsp vanilla
1 cup almond flour
1/2 cup garbanzo flour
3/4 tsp baking soda
1/2 tsp salt
1/4 cup Enjoy Life chocolate chips (dairy and gluten free)-  added last and folded in gently

I scooped 1 tbsp of mix onto a cookie sheet lined with parchment paper.  I baked the cookies at 350 F for 12 min.  The cookies are moist and soft.  If you like yours a little crunchier, you might try to bake them for a few more minutes.  The banana is barely noticeable but helps make them naturally sweeter.  Here is the nutritional value per cookie:
116 calories
4.2 g fat
5.5 g sugar
4.6 g protein

Maybe you want to give these a try?   I know they will not last long around here!

Hope you enjoyed this post.  Thanks for reading!

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