Flourless "Toll House" Chickpea Cookies, gluten-free, refined sugar-free


Wouldn't you like to be able to feed your kids a healthier "Toll House" cookie or grab one for yourself now and then? Me too!

I love Toll House cookies and I bet you do too. The combination of chocolate, brown sugar, butter and nuts baking makes the house smell like heaven. But geez, the calories are brutal! What if we could replicate the texture, flavor, and fun without all the calories? I really think we can....

Flourless "Toll House" Chickpea Cookies, gluten-free, refined sugar-free

I took the Original Nestle Toll House recipe and cut the butter, sugar and chocolate chips in half, used my favorite grain-free chickpea flour/ tapioca flour mix for the flour replacement and used dark chocolate instead of semi-sweet chocolate chips. They taste so good! Chewy, nutty and rich.
The chickpea flour tastes terrible raw but it gives them a depth that I really like. I did add extra vanilla to punch them up a bit and I love dark chocolate chunks in my cookies.  Overall I give them a B+. Not quite as chewy as the original but darn close and they stay really nice in the cookie jar.

I hope you and your kids :) love them as much as I do!


What do you think? Have you tried baking with chickpea flour yet?

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Makes 2 dozen cookies 

Ingredients:
  • 1 1/4 (132 grams) Bob's Red Mill Garbanzo Bean Flour (gluten free chickpea flour)
  • 1 cup (104 grams) gluten free tapioca starch/flour
  • 1 teaspoon (4 grams) gluten free baking powder
  • 1 teaspoon (grams did not register on scale) xanthan gum
  • 1/2 teaspoon (3 grams) salt
  • 3/4 cup (119 grams) organic coconut palm sugar
  • 2 large eggs, beaten
  • 1/2 cup (1 stick) (4 oz) unsalted butter, softened
  • 1 tablespoon pure vanilla extract, (imitation vanilla has gluten in it)
  • 4 ounces gluten-free dark chocolate chopped into tiny squares, measures apx 1 cup after chopped. 
  • 1/2 cup nuts of choice, chopped.
Instructions:  I like to mix my cookies by hand, but you can use a mixer if you prefer.  

Preheat oven to 375 degrees F/190 C  Line a large cookie sheet with parchment paper or grease

  1. In a large bowl, whisk together the dry ingredients (from the chickpea flour down to the sugar) until completely combined. Set aside.
  2. In a small bowl, whisk to combine the eggs, softened butter, and vanilla.  Scrape wet ingredients into the flour mixture and stir with a large heavy spoon or spatula. 
  3. Add the chocolate chunks and nuts and stir until combined. Dough should be very thick and sticky.
  4. Drop dough onto prepared cookie sheet by using a mini ice cream scoop/cookie scoop or rounded teaspoons.
  5. Bake 12-13 minutes or until firm to touch and light brown. Don't over-bake. Store covered on the counter for 2-3 days and for longer storage keep in fridge or freeze.

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Please be advised related products are random and not always gluten-free!