Last Friday I celebrated my 28th birthday. It was a very special one for me; my first as a mom. I can’t believe how much has changed in a year. I am so so thankful for what I have…I literally couldn’t have asked for anything else; although I certainly didn’t turn down the gifts I recieved.
I’ve been searching a lot of blogs, looking for new recipes to make. I always find amazing things on Lori & Michelle’s blog. After deciding between about 4 things I finally settled on a variation of chocolate chip cookies. I saw on their facebook page someone had made these cookies using garbanzo flour and I had some, so I wanted to give it a try.
I made some changes to the recipe to fit what I had in my pantry.
GF chocolate chip cookies
2/3 cup oats*
2/3 cup garbanzo bean flour **
1/2 tsp baking powder
1/3 cup turbinado sugar
2 tbs agave nectar
1 tsp vanilla extract
2 flax eggs (2 tbsp ground flax in 1/4 cup water, let sit for 5 minutes)
1/4 cup coconut oil
2 tbsp butter, room temperature
1/3 cup chocolate chips (or a little more )
Preheat oven to 350 degrees. In a large bowl combine all the dry ingredients first (except the chocolate chips), then all of the wet ingredients. Mix it well so the coconut oil combines with all the other ingredients. Add in the chocolate chips. If it’s to dry, add 1-2 tbsp water. Scoop cookies onto your baking sheet. Bake for 15-17 minutes. Let sit for 1-2 minutes and then remove to a cooling rack. Cookies will be on the softer side until they cool.
*If you want your cookies less chewy, in a food processer, process the oats into a flour.
** I love the taste of these cookies and like the added protein from the garbanzo bean flour. You can tell they are made with this flour, so if you don’t like the taste of chickpeas/socca, then use either all oats or sub for a different flour like whole wheat.