Gluten Free Chickpea Flour Chocolate Chunk Cookies With Peanut Butter And Oats Food

GLUTEN-FREE CHICKPEA-FLOUR CHOCOLATE CHUNK COOKIES WITH PEANUT BUTTER AND OATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.
• Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough.
• Chill dough in refrigerator for at least 15 minutes.
• Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.
• Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.

CHICKPEA FLOUR CHOCOLATE CHUNK COOKIES (WITH PEANUT BUTTER AND OATS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat brown sugar, butter, peanut butter, egg, and vanilla extract together in a bowl.
• Whisk chickpea flour, cornstarch, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture. Stir chocolate, oats, and walnuts into peanut butter mixture until dough is evenly combined. Cover the bowl with plastic wrap and refrigerate dough until chilled, about 15 minutes.
• Form dough into tablespoon-sized balls and place 2-inches apart on prepared baking sheet.
• Bake in the preheated oven until brown, about 12 minutes. Let cool on baking sheet for 3 to 5 minutes; transfer to a wire rack to cool completely.

CHICKPEA FLOUR CHOCOLATE CHIP COOKIES (GLUTEN-FREE)

Steps:

• Preheat oven to 350°F.
• Mix butter, sugar, eggs, and vanilla.
• Mix chickpea flour, salt, soda, and baking powder in a separate bowl.
• Add dry ingredients to wet ingredients and mix thoroughly.
• Stir in chips and nuts.
• Drop by the tablespoon onto a baking sheet. I use parchment paper, but if you don't, grease the baking sheet. (If your dough is very thick, push it down and spread it out a little. My dough was soft and sticky, and it melted and spread out in the oven.).
• Bake at 350F for 10-15 minutes. These cookies will have to be a little darker than golden brown so that they will set and hold together.
• Let cool on the baking sheet for a few minutes before removing. Cool completely on a wire rack.

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.
• In a large mixing bowl, with a spoon, mix peanut butter, sugar, vanilla, eggs, baking soda and salt until smooth and well combined.
• Stir in chocolate chips.
• Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart. Tap the tops to flatten slightly.
• Bake cookies for 8-10 minutes. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
• Cool on the cookie sheet for at least 5 minutes.
• Transfer to a wire rack to cool completely.
• Store in an airtight container at room temperature.