People talk about the 4 C’s when it comes to diamonds, but I’m talking about the 4 C’s when it comes to cookies! These are delicious, super soft whilst still chewy, yet completely gluten-free thanks to the use of chickpea flower, otherwise known as gram flour.
I also have to give credit to my then 6-year-old nephew, who, after I had made brunch with some gluten-free vegetable fritters, asked if we could make some gluten-free cookies for his mummy using my special flour. And here we are. A word of caution, the raw batter is disgusting! But it’s transformed once it’s cooked, so, a) don’t lick the bowl clean and b) trust the process!
Makes 12 cookies
- 125g unsalted butter
- 100g soft light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 250g chickpea/gram flour
- 1/2 tbsp gluten-free baking powder
- 1/4 tsp salt
- 175 dark chocolate chips
- Preheat the oven to 160°C fan/ 180°C convection and line 2 large baking trays with baking parchment.
- In a large mixing bowl, add the butter and melt in the microwave or bain marie. Once melted mix in the sugar, mixing well before adding in the eggs and vanilla extract.
- Sieve the flour, baking powder and salt together before adding to the wet ingredients and mixing to form a stiff dough. Add the chocolate chips and mix to incorporate.
- Spoon 12 equal blobs of dough across 2 baking trays with a gap between each cookie, before trying to flatten slightly.
- Bake in the oven for 12-15 minutes till lightly golden brown on the edges. Allow to cool on the tray for 10 minutes before tucking into a warm cookie.
Per cookie: 283kcal/ 17g fat/ 9.5g saturated fat/ 24g carbohydrates/ 3.7g fibre/ 7.3g protein