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 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
- 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
- In a large bowl, whisk together the dry ingredients (from the chickpea flour down to the sugar) until completely combined. Set aside.
- 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.
- Add the chocolate chunks and nuts and stir until combined. Dough should be very thick and sticky.
- Drop dough onto prepared cookie sheet by using a mini ice cream scoop/cookie scoop or rounded teaspoons.
- 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.