Are you looking for a delicious gluten free cookie recipe? Well, we have a treat for you! Whether you eat gluten free for medical reasons, or just because you prefer it, there are tons of great options out there for you now. We see more great gluten-free recipes than ever before and that’s something to get excited about. Who doesn’t love more options? When you already have your diet limited by something like a restriction on gluten, it’s especially important that you find new ways to enjoy the foods and treats you love.
You may find you are limited on the options you can purchase from the stores locally, and you don’t have the benefit of fully controlling what goes into your food. That’s not even mentioning how expensive it can be! When you make it yourself at home, you save money and you know exactly what you’re putting into your food. No surprises! So, it’s a win-win all around. Speaking of wins, this is a recipe you’re going to love.
Here we have a tasty treat – gluten-free cookies – make from chickpea flour. The taste will fool you, as you can’t even tell they are gluten-free. It’s something the whole family will love and you don’t have to make “special” cookies just for the person avoiding gluten. They are not simply “a good alternative cookie”, but just a good cookie, period. Grab a cup of your favorite milk and enjoy!
Ingredients for Gluten Free Cookie
- 1.5 cups chickpea flour
- 1 teaspoon baking powder
- 1/4 cup coconut oil (measured solid)
- 1 tablespoon cinnamon
- 1/4 teaspoon sea salt
- 2 tablespoons ground flaxseed
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1/4 cup almond butter
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/8 cup unsweetened almond milk
- 4 tablespoons mini chocolate chips
Directions
Preheat oven to 350 degrees and line a baking tray with parchment paper, tin foil or a silicone mat.
In a large bowl, combine all dry ingredients except chocolate chips.
Melt coconut oil and combine with remaining wet ingredients except almond milk. 
Whisk until smooth.
Pour the wet mixture into the dry and stir until everything looks coated. Add in the almond milk and continue to mix.
Fold in chocolate chips
Chickpea flour absorbs liquid so it the batter is more sticky/held together than smooth or runny.
Using an ice cream scoop, portion the cookies onto the baking tray. You can use a spoon but the scoop make uniform cookies that bake easier. 
Use a fork, gently press the cookies down slightly.
Bake for 6 minutes, turn the pan and cook for another five.
Remove from oven and let sit on the pan to cool. They won’t look done but they firm up once cooled.
Makes 14 cookies
- 1.5 cups chickpea flour
- 1 teaspoon baking powder
- 1/4 cup coconut oil measured solid
- 1 tablespoon cinnamon
- 1/4 teaspoon sea salt
- 2 tablespoons ground flaxseed
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1/4 cup almond butter
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/8 cup unsweetened almond milk
- 4 tablespoons mini chocolate chips
-
Preheat oven to 350 degrees and line a baking tray with parchment paper, tin foil or a silicone mat.
-
In a large bowl, combine all dry ingredients except chocolate chips.
-
Melt coconut oil and combine with remaining wet ingredients except almond milk.
-
Whisk until smooth.
-
Pour the wet mixture into the dry and stir until everything looks coated. Add in the almond milk and continue to mix.
-
Fold in chocolate chips
-
Chickpea flour absorbs liquid so it the batter is more sticky/held together than smooth or runny.
-
Using an ice cream scoop, portion the cookies onto the baking tray. You can use a spoon but the scoop make uniform cookies that bake easier.
-
Use a fork, gently press the cookies down slightly.
-
Bake for 6 minutes, turn the pan and cook for another five.
-
Remove from oven and let sit on the pan to cool. They won't look done but they firm up once cooled.
