I've been working on recipes for my new Gluten Free Low Carb diet and wanted to make really good cookies that are high in protein, lower in carbs, inexpensive and healthy!
I like the affordability and high protein of bean flour and hoped that it would make a good cookie.
This is not a tasty dough that you can munch on raw, but the cookies are wonderful. No bean flavor at all after they bake. I also like that they are lower in fat and calories than cookies made with just almond flour.
Makes 20 cookies
- 1 cup almond or pecan meal, not flour- I grind mine in a coffee mill
- 1 cup gluten free garbanzo bean flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter or coconut oil, room temperature
- 1 cup Truvia Stevia baking blend or Splenda or sugar free alternative of choice
- 10 drops Liquid Stevia
- 1 large organic egg
- 2 tablespoons molasses
- 1 tablespoon pure gluten free vanilla extract
- 8 ounces gluten free dark chocolate, chopped or sugarfree chocolate chips
- 1/2 cup walnuts, chopped
- Preheat oven to 325 degrees.
- In a bowl whisk the dry ingredients together.
- In the large bowl of your mixer, cream together the butter and sugars, scraping down the sides often. Add the egg and beat well, scraping down again often. Add the molasses and vanilla and stir.
- Add the flour mixture now and beat until fully incorporated, scraping down sides.
- Add in the chocolate and nuts and stir.
- Scoop or spoon cookies onto your large greased baking sheet.
- Bake for apx 11-13 minutes or until bottoms are lightly brown
- Remove to a cooling rack.