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Chocolate Chip Cookies (gluten-free)

Featured in the Honolulu Star-Advertiser on March 7, 2012.

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Ingredients:

Chocolate Chip Cookies (gluten-free)

  • Non-stick cooking spray
  • 1/2 cup butter
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 2 cups chickpea (garbanzo) flour (available at health food stores and some local supermarkets) (all-purpose flour may be substituted)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2/3 cup chocolate chips
  • 1/2 cup chopped nuts (optional)

Directions:

  1. Preheat oven to 350°F.
  2. Coat baking sheets with non-stick cooking spray.
  3. In a medium bowl, cream butter, sugar, eggs, and vanilla.
  4. In a separate large bowl, mix flour, salt, baking soda, and baking powder.
  5. Add to butter mixture and mix thoroughly.
  6. Stir in chocolate chips and optional nuts.
  7. Drop by rounded tablespoons onto baking sheets.
  8. Bake for 10-15 minutes until the cookies are a little darker than golden brown.
  9. This extra time will allow the dough to set and hold together.
  10. Cool on baking sheet for a few minutes then transfer to a wire rack to completely cool.

Makes 24 cookies.

Approximate Nutrient Analysis per serving (with optional nuts):
160 calories, 8 g fat, 3.5 g saturated fat, 20 mg cholesterol, 120 mg sodium, 22 g carbohydrate, 1 g fiber, 16 g sugar, 3 g protein

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