Chocolate Chip Cookies, Gluten-Free

Using unfamiliar ingredients to make familiar things is a fascinating aspect of cooking. If it all tastes the same or similar in the end, it can be a great skill to develop (and learn from friends with various dietary restrictions). Several of my gluten-free consuming friends have contacted me about making more gluten-free treats for eatTALK. It's a bit of an unknown area for me, but I am up for the challenge! As one friend reminisced of a Chocolate Chip Cookie, Gluten-Free by way of the chickpea, I was inspired to give it a try. I will continue to develop more, but I hope this one is enjoyable!

Servings: 15 cookies
Prep time: ~30 min

1/2 Cup Butter,  unsalted
1 Tsp Almond Extract
1 Egg
1 Cup Sucralose
(Sugar-Free Sweetener, Sugar, granulated)
1 15oz can Garbanzo Beans, drained
1/2 Tsp Baking Soda
1 Tsp Baking Powder
1/3 Cup Chocolate chips
1/3 Cup Nuts

In a food processor (or blender) process all ingredients and chill until firm. Scoop spoonfuls 1 1/2" apart on cookie sheet. Bake at 350 degrees for 22-25 minutes or until the exterior is flaky and firm. Note - ovens may vary, reduce heat and bake for a longer amount of time if middle remains soft at the 15 minute mark.

For another gluten-free cookie using almond flour, see: Chewy Chocolate Chip Cookies.

Nutrition Info (1 Cookie):
Calories 92, Total Fat: 7.2g, Sat. Fat: 3.5g, Cholesterol: 22.7mg, Sodium: 183.2mg, Carb: 5.8g, Fiber: 1.3g, Sugars: 2.3g, Protein: 1.7g