I don’t know about you–and with all due respect to those who have gone down this difficult road–but much of what passes for vegan gluten-free chocolate chip cookies doesn’t make the grade with this teacher.
So I set out to see if I could improve the taste, texture and appearance to score an A+. Since gluten is what gives baked goods made with wheat flour much of their structure, my first gluten-free attempt made with chickpea flour resulted in big spread-out, crunchy and slightly caramelized-tasting cookies. I tempered and enhanced the chickpea flour’s “raw” nutty taste with a healthy glug of almond extract, along with vanilla, and a tiny bit of cinnamon that is virtually undetectable, but takes that pungent edge off . The cookies were pretty yummy, but I wanted a more traditional texture and appearance.
For this final version, I remembered seeing some recipes for white bean cookies when I was looking for something else made with white beans. At the time, I thought that sounded a little odd. However, I thought they might be my answer for a tender cookie. And, after a little experimentation, they were!
My husband, not a vegan and not typically a sweet-eater except at breakfast, was standing over the carton devouring them as soon as I made them. Now THAT is a success.
Special Diet Notes & Options: Gluten-Free Chocolate Chip Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, vegan, and vegetarian.
For soy-free, vegan and gluten-free chocolate chip cookies, use a dairy-free soy-free margarine (Earth Balance has a couple options) and seek out chocolate chips made without soy lecithin, such as Enjoy Life – they have minis and chunks.
- 1 15.5-ounce can white beans, rinsed and drained
- 2 tablespoons So Delicious Dairy Free Almond Plus AlmondMilk or Cashew Milk
- ¼ cup dairy-free non-hydrogenated margarine
- ¼ cup vegetable shortening (such as Spectrum)
- ¾ cup natural sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1½ cups chickpea flour
- 2 tablespoons flax seed meal
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground cinnamon
- ½ cup pecan pieces
- 5-6 ounces vegan chocolate chips (I use a mini variety, as that is what our grocery store carries)
- Preheat oven to 350ºF.
- Line 2 baking sheets with silpats or parchment paper.
- Puree beans and milk beverage in a food processor until smooth.
- Remove ½ cup puree and refrigerate the rest for another use.
- Using an electric mixer, cream together dairy-free margarine, shortening, and sugar. Add the ½ cup white bean puree and both extracts and beat at medium speed until well combined. Add chickpea flour, baking soda, baking powder, sea salt and cinnamon, and mix on low speed just until completely incorporated, scraping down the sides of bowl as necessary.
- Stir in the pecans and chocolate chips by hand.
- Using a tablespoon measure, make 12 evenly-spaced mounds on each prepared baking sheet.
- With your fingers, gently press each mound into a about a ½-inch tall cookie.
- Place baking sheets on center racks and bake for 14 to 16 minutes, rotating sheets after 7 minutes, or until just beginning to turn golden around edges.
- Allow cookies to cool completely on baking sheet placed on a wire rack.
- Serve immediately or store in an airtight container at room temperature.