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Speckled Chocolate Chip Cookies

It's hard to believe these delicious chocolate chip cookies are gluten-free, thanks to the black bean flour!
Pulses Beans
Prep Time 10 minutes
Cook Time 10 minutes
Servings 48 cookies
Print Recipe Cook Mode

Nutrition

Serving Size: 2 cookies Calories: 120 Total Fat: 7 g Saturated Fat: 4 g Carbohydrate: 15 g Fibre: 1 g Sugars: 11 g Protein: 2 g Cholesterol: 19 mg Sodium: 62 mg Potassium: 113 mg Iron: 1 mg

Ingredients

  • 1 cup (250 mL) black bean flour
  • 1/2 tsp (2 mL) baking soda
  • dash salt
  • 1/2 cup (125 mL) butter room temperature (see tips)
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (60 mL) packed brown sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) semi-sweet chocolate chips

Directions

  • Preheat oven to 350°F (180°C).
  • In a bowl, stir together bean flour, baking soda, and salt.
  • In a mixing bowl, cream together butter and both sugars. Beat in egg and vanilla until light and fluffy.
  • Stir in dry ingredients until blended. Fold in chocolate chips.
  • Drop by small teaspoonfuls 2-inches (5 cm) apart onto nonstick baking sheets. Bake for 10-12 minutes or until golden brown.

Tips

  • Bean flour can have strong flavours before baking; save the sampling until after the cookies are baked and flavours blend with other ingredients.
  • The dough will seem sticky when using bean flour. Leave enough room between cookies for them to spread out as they bake.
  • You can also use margarine instead of butter if desired.

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