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+ servings

Gluten Free Double Chocolate Chip Cookie

This gluten free chocolate chip cookie is made with steamed chickpea flour, double the chocolate, and bakes to perfection, offering a soft and chewy bite with a crispy edge.

Ingredients

  • 60.0 g All Purpose Shortening
  • 110.0 g Margarine/Butter
  • 100.0 g Sugar
  • 30.0 g Fructose
  • 70.0 g Brown Sugar
  • 2.0 g Salt
  • 55.0 g Eggs
  • 36.0 g Water
  • 6.3 g Vanilla
  • 32.5 g Cocoa
  • 212.5 g Steamed Chickpea Flour
  • 5.0 g Coconut Flour
  • 2.0 g Baking Soda
  • 3.0 g Baking Powder
  • 80.0 g Chocolate Chips

Instructions

  • Cream together shortening, butter/margarine, sugars, and salt for 2 minutes.
  • Add eggs, water and vanilla mixing 1 minute at low speed, then 1 minute at medium speed.
  • Blend together flours, baking soda, baking powder and cocoa then add to the above.
  • Mix 1 minute at low speed until well combined.
  • Add chocolate chips and mix until incorporated at low speed.
  • Scale 16-18 grams with cookie scoop on a baking sheet.
  • Bake time: 8-9 minutes in a convection oven at 325°F (177°C).