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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!
Course Baking & Dessert
Key Ingredient Beans
Dietary Need Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48 cookies
Calories 120

Ingredients

  • 1 cup (250 mL) black bean flour (see notes)
  • 1/2 tsp (2 mL) baking soda
  • dash salt
  • 1/2 cup (125 mL) butter, room temperature (see notes)
  • 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

Instructions

  • Preheat oven to 350°F (180°C).
  • In a bowl, whisk 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.

Notes

  • To measure the black bean flour, whisk it in the bag/container a few times to aerate it and then lightly spoon it into a measuring cup before leveling it off with a knife. Do not use the measuring cup as a scoop; you'll get up to 20% more flour in the recipe which can result in a dry cookie.
  • 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.

Nutrition

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